Marinated Sea Bass Recipe
SERVES HOW MANY
for 4 people
PREPARATION TIME
45 minutes
COOKING TIME
0 minutes
Thinly sliced sea bass cooked with acidic marinade, boiled vegetables and greens come together in a festive starter plate, including porcini mushrooms, at Grand Hyatt 34 Restaurant.
Photo: Müjde Cross
- 1 kilogram of whole sea bass
- 15cl . martini dry
- 20cl . White wine
- 30cl . lemon juice
- 30 grams of salt
- 200 grams of boiled mini carrots
- 200 grams of boiled mini zucchini
- 50 grams cherry tomatoes
- 100 grams of pickled porcini mushrooms
- 50 grams of masculine greens (lamb's ear, spinach, endive, etc.)
- 4cl . extra virgin olive oil
- 300 grams of lemon and mint sorbet
For the lemon and mint sorbet:
- 600 grams of lemon juice
- 150 grams of water
- 250 grams of granulated sugar
- 1/2 bunch of fresh mint leaves
How to Make Marinated Sea Bass Recipe?
- After cleaning all the sea bass, wash it in plenty of water. After drying, fillet it without any bones or skin.
- For marination; Mix martini, white wine and lemon juice in a large bowl.
- Slice the sea bass fillet very thinly. Soak the sea bass slices in the marination mixture you prepared for about 1 hour.
- To prepare the lemon and mint sorbet to serve; Dissolve granulated sugar in water. Add finely chopped fresh mint leaves and lemon juice.
- Put the mixture in the deep freezer. Stir the mixture every 10 minutes until you achieve a dull and thick consistency.
- After draining the cooked sea bass slices from the sauce, place them on a serving plate.
- Cut the boiled mini vegetables and tomatoes into large pieces. Place the porcini mushrooms on a serving plate with the pickled mushrooms.
- Add masculine greens. Season with salt, olive oil and black pepper if desired.
- Add two balls of the lemon and mint sorbet you prepared and serve cold without waiting. Share with your loved ones.