WILD SEA BASS, SQUID TAGLIARINI AND CREAM OF ROCKET

Kisko García
2009

 

INGREDIENTS:

 

Cream of rocket:

500 gr. rocket

100 ml. water

30 gr. tapioca

Salt

Pepper

Olive oil

 

Squid tagliarini:

Mizuna

Thai dressing

Sherry vinegar

Squid

Sea bass:

200 gr.

           

PREPARATION:

 

Cream of rocket: Blanch the rocket for 2 min. in boiling water then refresh in iced water. Place the rocket with the water and tapioca in the robot. Blend then add extra virgin olive oil, salt and pepper to form a smooth cream.

 

Squid tagliarini: Clean the squid and cut into 10 x 10 cm squares. Place the squares on top of each other and cut into very thin strips like tagliarini. Cook on a hot plate.

Sea bass: Scale and wash the fish with care. Sear on a hot plate.

 

TO SERVE:

 

Pour the warm cream of rocket onto the base of the plate. Add the sea bass and decorate with the squid tagliarini.