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Joan Roca
Spanish Tradition for the Modern Palate   
 

Chef Joan Roca of El Celler de Can Roca - Girona, Spain
Chef Joan Roca

El Celler de Can Roca Carretera de Taialá, 40
Girona, 17007, Spain
Phone: +34-972222157

Moo (At Hotel Omm) Rosselló 265
Barcelona, 08008, Spain
Phone: +34 934454000

Smoked Sea Bass with Apple Acid and Vanilla Oil
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

Chef Joan Roca's Smoked Sea 
                              Bass with Apple Acid and Vanilla Oil on StarChefs.com

Chef Joan Roca's Smoked Sea Bass
with Apple Acid and Vanilla Oil

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.

 

  • Alimentaria 2006
  • Food Debate : Spanish Chefs
  • Forum: Spanish Chefs

  •    Published: June 2006
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