Lubina con berberechos y rebozuelos

Stripped bass, Chanterellles mushrooms, Cockles, Salsa verde

Server Description
pronunciation
LOU BEAN AH - KONE - BAE BEAR ETCH OHHS - E - RAY BOO SWAY LOS
runner description
Stripped bass with chanterelles
Line up notes
allergies
Dairy
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Shellfish
ingredients
  • 4 oz Striped bass    
  • 1 oz Chanterelles cooked (link recipe)    
  • 3.2 oz Cockles (5 piezes)    
  • 2.5 oz Fingerling potatoes cooked cut in half (5 halfs)    
  • 3 tbsp salsa verde paella    
  • 3 tbsp white wine    
  • 1 ea guindilla peppers dry crushed    
  • a few leaves of dill    
  • 0.5 each lemon juice
sourcing
PREP recipe 1
Chanterelles Saute
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure
  • Put salt and olive oil on the stripped bass filet and sear a la plancha. Skin side first, 5 minutes  (75% of the  cooking should be done in this side) turn then and sear a couple more minutes on the other side. Finish in oven at 450F until slightly raw in the middle.  
  • In a shallow sauce pan, put olive oil. place fingerling potatoes cooked and cut in half. Sear for about 1 minute on the inside part of the potato. The potato should caramelize a little bit. add the chantereles mushrooms for 30  seconds to heat them up.  Remove potatoes and mushrooms from the pan.  
  • On the same pan, add the crushed guindilla pepper.
  • Add the cockles.
  • Add the wine, cover and cook until the cockles open.
  • Add Salsa verde and squeeze half lemon juice, remove from heat. (this way the sauce will maintain the green beautiful color.
  • Plate the bass, with the potato and mushrooms around.
  • Finish with the sauce, cockles and some dill on top.
critical control points
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