For the sea bass:
50 g. sea bass
40 g. extra virgin olive oil
1 slice garlic 1 small pinch cayenne pepper
For the red cabbage juice:
800 g. red cabbage leaves
100 g. virgin olive oil
18 g. sliced garlic
For the creamy bed of cabbage and cauliflower marrow:
100 g. cabbage leaves, blanched
50 g. cauliflower marrow
4 tbsp virgin olive oil
15 g. white stock Salt
Roast sea bass
Cut the sea bass into portions and place in a number 3 pack with a little salt and 2 tbsp extra virgin olive oil. Cook in the Ronner at 65ºC for 5 minutes then remove. Sauté the garlic with the cayenne pepper in the remaining oil. Flash fry the fish and add the garlic mixture without the vinegar.
Red cabbage juice
Place the red cabbage leaves with the stems cut out in boiling water and cook for 1½ minutes. Cool for 1 minute in iced water and drain on a tray lined with kitchen paper so that they dry well. Fry the garlic in the oil and add to the cabbage. Liquidise the leaves and strain through a fine strainer. Season with salt and leave to cool.
Creamy bed of cabbage and cauliflower marrow
Blanch the cabbage leaves for 5 minutes in plenty of salted water. Cool in iced water and drain. Cut into strips 1 cm wide. Cook the cauliflower marrow. Cut out the pulp and mix with the strips of cabbage. Add the white stock. Add the virgin olive oil and blend everything together using a fork.
Fried bread crisp
Roll out the bread as thinly as possible. Cut into 4×4 squares and fry in sunflower oil.
Place 1 spoonful of the cabbage and cauliflower marrow mixture at the centre of the plate. Top with the piece of roast sea bass. Pour over 2 spoonfuls red cabbage juice. Garnish with the fried bread crisp.