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Foodxperience

Sea bass with grapefruit, fennel and peperoncino olive oil

Sea bass with grapefruit, fennel and peperoncino olive oil. Recipe by FoodXperience chef Erwin Grijssen from HANOS Amsterdam.

Erwin: The olive oil pearls not only look beautiful, but also create a unique taste experience. They "splash" apart in the mouth. The same goes for the sea banana, which has a delicious salty flavor.

Ingredients

1lBrine
Sea bass
Grapefruit
Fennel
peperoncino olive oil
borretane onions in aceto balsamico
Olive oil pearls
sea banana

Preparation

  1. Prepare the brine.
  2. Slice the sea bass fillet into thin slices and place them in the brine for a maximum of 20 minutes.
  3. Peel the grapefruit, cut the flesh away from the membranes, and dice it nicely.
  4. Halve the fennel (save the fronds) and slice thinly on a mandoline. Dress with olive oil, sea salt, and pepper.
  5. Pat the sea bass dry and arrange it on the plate.
  6. Finish the dish with the oil, grapefruit, onion, fennel, olive oil pearls, and samphire.