INGREDIENTS (for 4 servings)
- 4 x 180g sea bass steaks
- 120g seawater
- 4 bay leaves
- 10g parsley
For spelt and umeboshi sauce
- 1 L water
- 60g unrinsed spelt
- 3g shallot
- 10g leek
- 15g celery
- 5g coarse salt
- 100g cherry tomatoes
- 10g parsley
- 20g extra virgin olive oil
- 12g white wine
- 3g tomato paste
- 10g Umeboshi pulp
For the shaped celery
- 200g green celery
- 10g colatura di alici / anchovy garum
- 1.5g katsuobushi
- 15g extra virgin olive oil
- 1 bay leaf
- 0.2g citric acid
- 1g celery seeds
- 2g celery leaves
METHOD
- Scale, gut, fillet and debone the sea bass, portion the fillets and 100% vacuum seal them individually with seawater, bay leaf and parsley.
- At the time of serving, steam them for 8 minutes at 83°C.
- Gently remove the skin and place on the griddle with a weight on the top for a few minutes until golden brown and crispy.
For spelt and umeboshi sauce
- Prepare a stock with water, spelt, shallot, leek, celery and coarse salt, boil all the ingredients together, for about two hours. Strain and let it cool.
- Brown the cherry tomatoes well in a saucepan with oil and parsley and deglaze with white wine. Add the spelt broth previously prepared and the tomato paste, let it reduce by about half and add the umeboshi.
For the shaped celery
- Peel the first layer of the celery, shape it and cut it into 6.5 cm long lozenges.
- Prepare the celery juice using the leftover, and cold emulsify with the oil, anchovy garum and citric acid. 100% Vacuum seal the lozenges with the marinade and after one hour steam at 82°C for 5 minutes and let it cool.
- When serving, griddle the celery, polish it with its marinade and sprinkle it with its seeds and leaves.
