Clam, chive consommé and pickled mushrooms.
By Marcel Ress
1 sea bass, 8 clams, 4 large oyster mushroom, 12 small oyster mushrooms, 200ml sea bass stock, Noilly Prat, a bunch of chives, spring onions, sea salt, 100mg xanthan gum, 6 bitter oranges, 100ml sugar syrup, 5g pectin, 100ml Champaign vinegar, 200ml water, 200g sugar, pink pepper, coriander seeds, bay leaves, star anise, onion, garlic.
Garnish: Crustacean sweets, chive flowers, chive stems, fleur de sal, olive oil (100% Arbequina).
SWEET AND SOUR BROTH
Oyster mushrooms, 100ml Champaign vinegar, 200ml water, 200g sugar, pink pepper, coriander seeds, bay leaves, star anise, onion, garlic.
Preparation: Boil all ingredients, apart from the oyster mushrooms, and leave to cool. Thinly machine slice the large oyster mushrooms and vacuum cook along with the broth for 12 hours. Preserve the small oyster mushrooms in olive oil with fresh herbs and garlic.
FOR THE BITTER ORANGE JELLY
6 bitter oranges, 100ml sugar syrup, 5 g Pectin.
Preparation: Squeeze the 6 oranges, blanch 3 oranges twice. Boil the sugar syrup and orange juice. Add the orange skins and continue to boil. Add the pectin and heat to 126ºC. Pour into a container and leave to set, cut the jelly into 1 x 1 cm cubes.
200ml seabass stock, Noilly Prat, bunch of chives, spring onions, fleur de sal, 100mg xanthan gum.
Preparation: Heat the seabass stock with a shot of Noilly Prat at 54ºC. Chop the chives and spring onion and cook in the stock for 5 minutes.
Important: do not let the temperature exceed 54ºC, or you will lose the fresh green colour of the ingredients. Mix the Xanthan gum with the stock in the Thermomix and strain. Season and leave to cool.
Clean and peel the clams. Blanch the Pak Choi and season with marsala and olive oil. Place the seabass, skin side up and cook slowly. Serve with garnish.