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Sea bass with chicory, tajarin, and hollandaise sauce

Pan-fried sea bass with sous-vide cooked chicory, tajarin with basil oil, hollandaise and fried capers. The approximate purchase price per person is €3.88.

We understand that the cost price determines the margin. That’s why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so you can optimally control your purchasing and maintain a healthy margin.

Ingredients

160gSea bass fillet

10mlBasil oil
25gTajarin all uovo

50gHollandaise sauce

1units.itemsChicory
50mlOrange juice

10gCapers

5mlBasil oil

Preparation

  1. First cook the sea bass on the skin side and then on the fillet side until done in 2-3 minutes.

  1. Cook the Tajarin in salted water for 2.5 minutes until done.
  2. Toss the pasta with the basil oil and season with pepper and salt.

  1. Heat the Hollandaise and add a little caper brine.

  1. Remove the outer leaves from the chicory and cut off the base.
  2. Vacuum the chicory with orange juice and cook sous-vide for 45 minutes at 85°C. Halve and sear with a blowtorch.

  1. Drain the capers.
  2. Let them drain completely on kitchen paper.
  3. Fry them in a small sieve until the fat stops bubbling vigorously.
  4. Let drain again on kitchen paper and salt afterwards so they stay crispy.

  1. Warm the pasta.
  2. Serve the chicory alongside and place the sea bass on top.
  3. Pour the Hollandaise over it.
  4. Drizzle the basil oil into the Hollandaise.