Sea Bass, Fennel Bulbs, Grape Fruit
by Chef Hiroki Yoshitake, Restaurant SOLA
|50||cc||Extra-Virgin Olive Oil
- 1) Fillet a sea bass and cut the fillet.Soak it in marinade of salt during 20 minutes.
- 2)Clean pieces of sea bass with running water and remove water with kitchen paper well.
- 3) For the sauce, put grapefruit, fennel bulbs and olive oil in the mixer. Get a smooth sauce.
- 4) Slice Fennel bulbs very thinly with a Mandoline.
- 5) Decorate the dish with all preparations.