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Sea bass with lovage bombe, asparagus, crispy chicken skin and baked yeast

Recipe made by Kars van Wechem from Restaurant De Saffraan in Amersfoort.

Ingredients

4Bunches of lovage
Cold water
6Gelatin sheets
600gCeleriac purée
5gAgar

8gSalt
0.5lChicken broth
250gChicken skin (cooked)
150gTapioca flour

White asparagus
Green asparagus

Dry yeast

White wine
Lemongrass
coconut
Mussel juice
Garlic
Langoustine broth
Coriander seeds
Crème fraîche
Curry oil
Farmhouse cream

Sea bass

Preparation

  1. Blend the lovage with twice the amount of cold water. Strain through a fine sieve and collect the liquid.
  2. Heat this liquid to 80°C. The chlorophyll will now separate. Scoop the chlorophyll onto a cloth.
  3. Warm the celeriac purée and add the gelatin and agar agar.
  4. Add the lovage chlorophyll to taste for the desired flavor and color.
  5. Let cool so it is easy to handle. Warm briefly under the pass before serving.

  1. Blend all ingredients at 100°C in the thermomix until smooth and translucent.
  2. Spread onto a silicone mat and bake in the oven at 160°C.
  3. Just before serving, insert the chicken skin into the lovage bombe.

  1. Pan-fry a portion of the asparagus.
  2. Cook the rest of the asparagus (100ÀöC for 12 minutes) in a vacuum bag and briefly torch afterwards.
  3. Just before serving, insert the small pieces of asparagus into the lovage bombe.

  1. Bake the yeast in an oven at 180°C for 30 minutes.
  2. Grind the baked yeast finely.
  3. Sprinkle over the dish just before serving.

  1. Make the sauce from all the ingredients.
  2. Froth with an immersion blender just before serving.

  1. Lightly score the skin of the sea bass.
  2. Briefly pan-fry the sea bass so the skin becomes crispy.
  3. Finish cooking the sea bass in the oven to the desired doneness.