Crispy skin sea bass on mashed potato

crispy skin sea bass on mashed potato

Marinate the sea bass fillet (alternatively, use betki) with salt, pepper and lemon juice.

Heat 2 tbsp of white oil in a pan and sear the fish (skin-side on the pan) for a few minutes on low flame. Turnover and sear for a few more minutes.

Prepare the mashed potato with milk, cream, butter and nutmeg powder. Add some chopped black olives to the mashed potato befor putting it on the plate.

Place the fish on top of the mashed potato.

Use thinly-sliced pickled beetroot for the garnish base. “The red colour of the beetroot adds warmth and colour to the plate.”

Make a spinach-and-green pea jelly (mix gelatin with the paste and refrigerate for an hour) and cut it into your favourite shape. “Green peas were believed to have aphrodisiac properties in ancient Rome.”

Place cherry tomatoes and orange on top of the jelly. The combination of red and orange citrus appeals to the eyes and also goes well with the fish.

Arrange a mixed herb salad using fennel, mustard and lettuce leaves. “fennel is known as the pearl of aphrodisiacs and makes a good choice for the salad.”