Marinated Sea Bass with marinated rock samphire on a cucumber bed
Recipe by Chef Lefteris Lazarou – Messinian Gastronomy Seminars 2014
Instructions
In a bowl add salt, pepper, vinegar, and lemon juice. Gradually adding sunflower oil mix ingredients using an eggbeater. In another bowl, fillet the sea bass and add a layer of marinade, which we continuously mix. Continue layering in the same way. Add some extra salt.
Instructions for the syrup
In a saucepan add vinegar, the star anise and turmeric. Bring to a boil and add the sugar. Then add blanched rock samphire. Turn off the heat and let syrup sit for 3 minutes. Once ready, transfer to a Gastronorm container.
Ingredients
- 2 kg fresh sea bass (400 – 600 g each)
- 300 g rock samphire
- 2 pieces of cucumber
- olive oil
- sea salt
- pepper
Ingredients for the marinade
- 25 g salt
- 7 g white pepper
- 300 ml fresh lemon juice
- 175 ml white balsamic vinegar
- 1.250 ml sunflower oil
Ingredients for the rock samphire syrup
- 750 ml white balsamic vinegar
- 250 g crystal sugar
- 5 star anise pieces
- 2 tablespoons turmeric