Black Sea Bass with Fava Beans
By Executive Chef Ashfer Biju
- Seafood Broth Recipe Preparation:
- Place all the ingredients together in a thick bottom stockpot
- Bring to boil, simmer for about one hour
- Strain the broth using a cheesecloth. Total yield should be about 800 gms
- Reheat the stock, add red chilli flakes & tomato to the stock
- Monte au beurre with butter till it obtains a light creamy texture and finishes with lemon juice and parsley
- Fennel Confit Preparation:
- Bring everything together in a deep hotel pan then cook @300 degrees until tender for 35 minutes
- Take the fennel out of the liquid and let it cool
- Dice them into ½ inch
- Tomato Compote Recipe Preparation:
- Sweat garlic and shallots in olive oil, add tomato paste
- Cook for about 6 minutes then add chopped tomatoes
- Add sugar after 10 minutes then cook until almost dry
- Finish seasoning with salt and lemon zest. Cool & keep aside
- Season fish fillets with salt and pepper
- Heat a thick-bottomed sauté pan & sear the fish on the skin side first
- Once the fish is almost cooked, flip it, finish with butter to make skin nice and crispy
- Place about 2 oz of fish broth in the plate
- Spoon over 2 tablespoons of fava and fennel mix in the middle of the plate.
- Place fish on top
- Spoon over a tablespoon of tomato compote over the fish
- Garnish with moldon sea salt, parsley & freshly ground pepper