Ajo Blanco with Grape Tartare and Sea Bass
The ajo blanco was silky smooth with a really complex flavour. The grapes added a nice sweet note that the dish really needed. The perfect soup for those days between summer and fall. Fresh and hearty at the same time.
Ingredients
- 100 gr blanched almonds
- 400 ml water (add more if too thick)
- 50 ml olive oil
- 20 ml sherry vinegar
- 1 garlic clove
- 3 small pieces of garlic bread
- Lemon juice to taste
- Salt to taste
- 15 grapes
- 1 red chili pepper
- 1 shallot
- 1 tbsp olive oil
- Salt to taste
Serve With
- Sea bass
- Green herb oil
- Black pepper
- Salmon roe
- Dill
Instructions
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Add all the ingredients for the ajo blanco to a blender and blitz until completely smooth. Store in the fridge and serve cold.
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The ajo blanco will thicken in the fridge, so add a small splash of water before serving if needed to get the right consistency.
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Finely chop the grapes, chili and shallot. Mix with olive oil and a pinch of salt to make the grape tartare.
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Slice the sea bass fillets at an angle so you get diamond-shaped pieces.
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Insert two skewers into the fish and torch the skin until crispy. Lightly torch the other side so only the outside is cooked. You can also do this in a pan. Sprinkle with some flaky salt.
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Start plating by placing the grape tartare in the middle of the plate and laying the crispy sea bass on top.
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Garnish the sea bass with salmon roe and dill.
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Pour the ajo blanco around the fish and finish with drops of tomato oil, green herb oil and freshly cracked black pepper.
Notes
Committed to this collection by the hand of Hunter.
