Ingredients
- 1 Kg 1 large or 2 small sea bass
- 60 g fresh bread
- 2 tufts of Belgian endive
- 2 golden apples
- Acacia's honey
- rosemary
- garlic
- extra virgin olive oil
- salt
- pepper
For the sea bass, apples and crispy bread recipe, bake the whole apples at 180 ° C for 25 minutes. Cut the bread into small pieces and toast them in the oven at 180 ° C for 20 minutes. Clean the endive, slice it lengthwise, then cook it in a pan with 2 tablespoons of honey over low heat for 15 minutes. Scale the skin of the bass with the appropriate tool or with a knife, scraping in the opposite direction to the scales.
Lay the bass and cut along the back, making the knife penetrate between the bone and the pulp to obtain the first fillet, then turn the bass and obtain the other fillet. Cut each fillet into two portions. Remove the ventral part, which is thinner and more thorny, then touch the pulp to feel the remaining thorns and remove them with tweezers.
Incise the fillets on the skin and brown them in a pan, on this side, with a drizzle of oil, a sprig of rosemary and a clove of peeled garlic for 8-10 ', salt them at the end. Remove from the oven, make the pulp and mix it with a drizzle of oil and a pinch of salt and pepper.
Coarsely whisk the bread and season it with a teaspoon of oil. Spread the endive on the plates, arrange 1/2 fillet of sea bass, 2-3 quenelles of apple pulp and complete with a handful of bread crumbs and, to taste, with chervil.
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