Chef Joan Roca of
El Celler de Can Roca – Girona,
Spain
As Demonstrated at Madrid Fusion 2004
Translated and Adapted by StarChefs.com
Yield: 4 Servings
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Chef Joan Roca's Smoked Sea
Bass
with Apple Acid and Vanilla Oil
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Ingredients:
Sauce:
- 1 vacuum bag
- Extra-virgin olive oil
- 4 vanilla beans
- 2 Granny Smith apples
For Sea Bass:
- 1 vacuum bag
- 4 pieces sea bass
- Salt
- 2 Tablespoons smoked olive oil
Method:
For Sauce:
In a vacuum bag, seal the oil with the vanilla and cook it in
a bain marie at 60ºC (140ºF) for an hour.
Clean and peel the apples, making sure the peel remains thick.
Pass the peel through a liquidator. Small dice the flesh into
uniform pieces. Reduce the juice and emulsify it, adding the vanilla
oil little by little.
For Sea Bass:
Seal the sea bass filets in a vacuum bag with salt and smoked
oil. Submerge in a bain marie at 50ºC (122ºF) for 12
minutes. Open the bag. Sear the filets, skin-side down, in a sauté
pan for two minutes to crisp the skin.
To Assemble and Serve:
Place the sauce in the center of a deep plate. Place the sea bass
on top, and sprinkle with the diced apple pieces.
