INGREDIENTS
1 lb. hook and line caught sashimi-grade Corvina Sea Bass
2 Tbsp Extra Virgin Olive Oil
1 shallot
Sea salt to taste
Fresh ground black pepper to taste
¼ cup non-pareil capers
1 bunch chives
4 ounces Parmigiano Reggiano
2 cups neutral frying oil
DIRECTIONS
Source the freshest sustainable Corvina Seabass. While it is most sustainable coming from the Mediterranean, there are amazing aquacultered farms in North America. Always make sure to call your local fish monger to make sure you are buying the most sustainable seafood possible. Pacific Halibut is a great substitution.
Remove the skin from the fish and immediately place back in a refrigerated environment while preparing all your ingredients.
Preheat oven to 325°F. Finely grate Parmigiano Reggiano on a microplane, applying just enough pressure to ensure a delicate end result. Place in a thin layer on a sheet tray lined with a non-stick silicone baking mat. Place in oven and bake until it bubbles and has a light golden brown color, about 14-22 minutes. Remove from oven, set aside to cool for one minute and place cheese on a paper towel to whisk away extra fat. Once cooled, break into ¼ inch shards and reserve for plating.
Finely dice shallot and place in warm water for 10 minutes to soften the sharp flavor. Strain and set aside to dry.
Place neutral oil in a small pot and heat to 325ºF. Use a pot with high sides as capers will bubble aggressively when fried. Prep a small baking tray with towel to rest capers after fried. Once oil is up to temperature, carefully lower capers into oil with a small sieve. Have a slotted spoon ready to mix capers while frying for even cooking. Once bubbles mostly dissipate, remove capers with sieve and let drain over the pot for a few seconds. Once drained, set on baking tray to cool.
Finely slice chives and reserve for plating.
With a cool plate ready, slice ¼ inch slices of sea bass making sure to slice against the grain. When slicing, make sure to start your cut with the butt end of your knife while using the entire blade to cut through the fish. Arrange each slice on plate in a mosaic pattern.
Drizzle all ingredients evenly over fish in the following order: olive oil, shallot, salt, pepper, Parmigiano Reggiano and capers. Sprinkle chives last and serve immediately.
Pairs well with Dollarhide Estate Vineyard Sauvignon Blanc or Cold Concrete Sauvignon Blanc.
Image: Rachel Dickinson, The Cellar Mouse
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