Herbal puree with sea bass, langoustine and rösti crumble
A dish with an eye-catcher and incredibly tasteful.
Herbal puree with sea bass, langoustine and rösti crumble
Ingredients:
• 325 g Aviko Super Mash Homemade
• 2 tbsp Aviko Rösti Original
• 8 langoustines
• 1 clove of garlic
• 1 shallot
• 1 tomato
• 1 tbsp olive oil
• 100 ml dry white wine
• 50 ml tomato juice
• 50 ml whipping cream
• 100 ml lobster or shrimp bisque
• 1 tbsp finely chopped almonds
• 3 tbsp finely chopped herbs (e.g. parsley, basil and/or dill)
• 40 g butter
• 4 sea bass fillets with skin of 100-150 g
• 2 tbsp (homemade) guacamole
• 8 slices loquat (Japanese medlar)
• 8 cut ou
Method
Preparation: 45 minutes
- Clean the langoustines; keep the heads. Finely chop the garlic. Chop the shallot and cut the tomato (without seeds) into cubes.
- Heat the olive oil in a saucepan. Sauté the onion, shallot and celery for 1 minute. Fry the heads of the langoustines for 3 minutes.
- Deglaze with the white wine and reduce to 1/3. Add the tomato juice and reduce by half. Finally, add the heavy cream, reduce by half, and strain the sauce. If desired, reduce the sauce slightly and season with salt and pepper.
- Heat the mashed potato with the bisque. Mix in the almonds and finely chopped herbs.
- Melt 25 grams of butter in a large frying pan. Pat the sea bass fillets, and 4 langoustines dry and sprinkle with salt and pepper. Fry the sea bass fillets on the skin for 4 minutes until golden brown and crispy, turn and fry the fish for another 1-2 minutes until just cooked. Also fry the 4 langoustines in the butter until just done.
- In the meantime, chop the 4 other langoustines into tiny cubes of 1-2 mm. Season the langoustine tartare with lime juice, salt and pepper.
- Roast the rösti in a dry frying pan until golden brown and crispy, add some olive oil if necessary. Sprinkle with salt to taste.
- Spoon the spiced puree onto 4 plates. Spoon the langoustine tartare on top; If necessary, use a small cooking ring. Divide the guacamole over the tartare.
- Add the sea bass fillet. Place the fried langoustine on top and sprinkle with the rösticrumble. Peel and add the kohlrabi and medlar. Garnish with the cress.
- Heat the langoustine and finish with the last 15 grams of butter. Spoon the sauce around the fish. Put dots of herb oil in the sauce.
Tip: Garnish with a butterfly tuille or ice cream cone batter.
