Aromatic sea bream fillet in peas cream

For the aromatic sea bream

• 1 sea bream weighing approx. 450 g (*previously blast chilled)
• 1.5 g Sea Fennel
• 1.5 g Oyster Leaves
• 0.5 g Kaffir Lime Leaves
• 3 spring onions
• Salt and pepper to taste
• *Note: Blasted at a freezing temperature of -20°C and at the core of the product for at least 24 hours.

For the peas cream

• 250 g peas
• 55 g chopped onion
• Fish stock to taste
• Salt and pepper to taste

For the fish stock

• Sea bream bones to taste
• Water to taste
• 50 g celery
• 50 g onion
• 50 g carrots
• Salt to taste

To finish the dish

• Paztizz Tops
• Affilla Cress
• A sprinkling of Algae Powder Gold

For the flavored sea bream

• Clean, scale, gut, and fillet the sea bream. Remove the skin from the fish fillets and dehydrate it at 70°C.
• Place finely chopped Sea Fennel, Oyster Leaves, Kaffir Lime Leaves and chives on top of a sea bream fillet, place the other fillet on top, seal in a vacuum bag and steam at a chamber temperature and core temperature of 62°C (make sure the fish is cooked and soft inside).

For the peas cream

• Lightly brown the finely chopped onion in extra virgin olive oil, add the peas and the fish stock previously prepared with fish bones, celery, carrot, onion, and a little water. Once the peas are cooked, use a vegetable mill to make a purée. Emulsify the pea purée while hot with a drizzle of extra virgin olive oil and, if necessary, add more fish stock until the desired consistency is achieved. Before serving the pea cream, add salt and pepper, if necessary.

Definition

• Pour the pea cream onto a plate, add small cubes of carrots from the fish broth and a drizzle of extra virgin olive oil. Garnish with Paztizz Tops, Affilla Cress and, on top of the fish, the dehydrated and fried skin with a sprinkling of Algae Powder Gold.