Sea Bass Tartare, Orange, Truffle oil and Mozzarella di Bufala Cream – Maurizio Marchisio

Hello, today I cook with sea bass and i try to describe a recipe that has amused me realize.

As far as I am concerned, I am able to cook and experience if my head is well, otherwise the pairings and all the corollary forgiveness of color and meaning.

In this case, I have to say that this recipe I already reworked several times and it seems to be pleasing to my guests.

Difficulty, I would say medium, especially as regards the filleting of sea bass.

There must be a knife with a nice sharp blade…

Ingredients for 4 people:

A fresh sea bass medium size

1 Orange nice juicy

1 Mozzarella di Bufala (150-200 gr. dripped)

100 ml of fresh whole milk

100 ml cooking cream

oil Evo

1 Lime

salt to taste.

Pepper to taste

Truffle Oil (N.B. Certainly it is no season and fresh truffles is another thing but choose a quality product taking that with the slices inside and not with the extract, taste definitely changes and you can reuse it also other times).

Method :

First of all it is necessary to be sure how was managed the fish that you are going to use, because consumandolo marinated MUST NECESSARILY BE passed into the chiller.

You can do at home but are required 96 hours in the freezer of the house that has at least 3 *** (admitted and not granted that you do not encounter sudden temperature), but the Council is to buy it already chilled.

So please ask your fishmonger of confidence by specifying what and how you intend to use the fish.

If you go buy the whole sea bass and clean and fillet at home, but if you do not want to work too much, please do the work to the aforesaid fishmonger and, you will have two beautiful fresh fillets to use.

At home, fillet well, remove the skin (or use it for other preparations) and reduce each fillet in tartare doing of cubes of size ranging between 1 and 2 cm .

Put them all into a bowl with the juice of the orange and the juice of half a lime, a couple of tablespoons abundant oil evo, salt and pepper q.b., mix and cover everything with a film leaving the marinate in the refrigerator for one hour.

In the meantime take the mozzarella cheese and milk and blend well with a plunge blender until it is a cream without lumps, add the cream (it is not necessary to add it all if you feel that the consistency is appropriate), if you want a pinch of salt and pepper and cook for “bind” everything (n.b. should not be necessary to use a strainer or a Chinoise to eliminate lumps, but if you are unable to blend well, go use it)

Keep the low flame, stirring constantly until it starts to go in temperature, cook for a few minutes and turn off the heat.

Composition :

Remove from fridge bass at least 15-20 minutes before use.

Take a bowl or a flat bottom, put one or two tablespoons of Sea Bass on the bottom paying attention to remove all the marinade.

Add with a teaspoonful of the truffle oil over the fish and served on the table in front of the guests.

With a jug pour a small quantity of hot Mozzarella di Bufala cream in the dish of each diner by creating a creamy layer under the Sea Bass.

The theory says that should not be bad…

Good appetite

To accompany the dish, need a song delicate but elegant : Fugees – Killing me softly with his Song (The Score – 1996)

see you soon

 

Maurizio Marchisio

Da circa vent’anni frequento quotidianamente Il mondo del Food & Beverage anche sotto forma di lavoro ed ogni volta che mangio, bevo, viaggio o cucino diventa automatico confrontare, curiosare, sperimentare, perchè è più forte di me provare ad immettere nel caos ordinato che alberga nella mia testa l’infinità di stimoli cognitivi e culturali che mi fornisce questo variegato ed incoerente mondo enogastronomico.

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