SEA BASS WITH MUSSEL PICKLE

INGREDIENTS (to serve 10)

Composition
Griddled sea bass
White pickle sauce
Pickled mussel sauce
Fish stock
Mussel tongue
Basil leaves
Lemon purée
Hot peanut emulsion
Brine
1 litre water
100 gr table salt
Griddled sea bass
Sea bass fillet
1 litre brine
Fish stock                                                     

600 gr fish bones
600 gr water
White pickle sauce
50 gr olive oil
8 gr garlic, chopped
120 gr onion
160 gr white fish stock (see above)
23 gr Chardonnay vinegar
Mussel pickle
400 gr mussels
10 gr garlic
30 gr onion
30 gr tomato
100 gr olive oil
20 gr sherry vinegar
100 gr water
2 gr thyme
2 gr rosemary
1 bay leaf
1gr black pepper
Mussel tongue
1 kg mussels (3 mussels per person)
Lemon pith         

250 gr water
50 gr sugar
250 gr lemon pith
Lemon pith syrup
                                             

1/2 litre water
500 gr sugar
250 gr lemon pith (see above)
Lemon purée                        

250 gr lemon pith (see above)
50 gr lemon juice
35 gr cream
15 gr butter
50 gr lemon pith syrup
Peanut emulsion                                      

150 gr pure peanut paste
25 gr chilli-flavoured oil
75 gr water
1.5 gr chilli powder
Salt
PREPARATION:
Brine: Mix the water with the salt until completely dissolved. Set aside.Griddled sea bass
: Fillet and bone the sea bass. Cut into 80 gr portions. Dip in brine for 4 minutes. Dry well then griddle.
Fish stock: Soak sole backbones in iced water for 6 hours to remove any blood. Strain then vacuum pack the backbones with 600 gr water and cook in the Roner at 80ºC for 30 minutes. Strain and reduce the resulting stock to just 250 gr.
White pickle sauce: Cut the onion into julienne strips and chop the garlic. In a frying-pan, brown the garlic in olive oil, then add the onion and fry until soft. Add the Chardonnay vinegar and reduce to one third. Add the fish stock and bring to the boil. Cook for 1 hour, strain and set aside. Texturise with xanthan if necessary
Mussel pickle: Wash the mussels and open in boiling water. Set aside the flesh and any juice released. Crush the unpeeled garlic. Peel the carrots and cut both the carrots and onion in julienne strips. In a pan with a little oil, sauté the garlic until lightly browned, then add the onion and carrot. Cook for 20 minutes, then add the herbs and crushed black pepper. Cook for 5 minutes, then add the mussels. Season and add the mussel water and olive oil. Simmer for 2 hours, then remove from the heat and flavour with sherry vinegar. Cook for another hour. Chill for 24 hours, then bring to the boil and blend in a kitchen robot. Strain and set aside.
Mussel tongues: Clean the mussels and steam for 2 minutes. Separate the flesh from the shell and remove the black part around the edge. Form into a sea urchin shape by pulling out the black part from inside.
Lemon pith: Place the 500 gr water with the 100 gr sugar and the lemon pith in a pan. Bring to the boil, then cool. Repeat this operation 4 times, then finally keep the dry pith.
Lemon pith syrup: Make a syrup with one litre of water and one kilo of sugar. Mix with the blanched lemon pith and leave to stand for 24 hours in the refrigerator.
Lemon purée: Remove the pith from the syrup and blend in the kitchen robot at 65ºC for 5 minutes, then add the cream, butter and lemon juice.
If necessary, the mixture can be lightened with a little of the lemon pith syrup to give it a creamy texture. Transfer to a piping bag and chill.
Peanut emulsion: Blend the peanut paste with the oil, salt and chilli. Finally form an emulsion with the water.