Sea Bass with Caramelized Tomatoes
Main Dishes | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
8
🍽️ Servings
5
Description
The highlight of this appetizer from chef Alex Johnson is that the tomatoes are cut into fairly thick slices and quickly sautéed in a mixture of salt and sugar, which gives them a caramel-like sweetness. A bit of magic happens with the fish as well: if you let it sit in salt for a while, pulling out the moisture, the delicate sea bass fillet becomes firmer, concentrates its flavor, and holds its shape wonderfully. This canape can even be eaten with your hands without the fear that it will fall apart and splash tomato juice on your shirt at the most crucial moment.
Ingredients
- Sea Bass - 24.7 oz
- Tomatoes - 3 pieces
- Honey - 1.1 oz
- Mustard Greens - 1.1 oz
- Lemon - ½ pieces
- Salt - 2 lbs
- Sugar - 3.5 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Blend the honey, mustard, lemon juice, salt, and pepper together until you achieve a thick, smooth consistency.
Step 2
Cover the cleaned and gutted fish with a whole bag of table salt to draw out moisture, and leave it for 30–40 minutes.
Step 3
Rinse the fish under running water, pat it dry with paper towels, and place it on the grill after adding two raw logs – this will create a lot of smoke, which is necessary for the fish not only to grill but also to get a smoky flavor. Cook the fish on the grill until fully cooked; a medium-sized fish (350 g) will take about 30 minutes.
Step 4
Once the fish is cooked, slice the tomatoes into thick pieces and coat them in a mixture of sugar and a pinch of salt.
Step 5
Place the tomatoes on a skillet or grill and caramelize on high heat for about 30 seconds on each side.
Step 6
Cut the fish fillet into segments measuring 2–3 cm.
Step 7
Arrange the tomatoes on a plate, place the sea bass segments on top, and drizzle with honey-mustard dressing.
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