Serves 4
For the sea bass: 4x sea bream 300g-400g, scaled, fillet and pin boned. Skin scored.
Heat a large frying pan with a little oil inside until it is smoking, place fish in skin-side down. Cook until golden brown, for 3 or 4 minutes, then turn and cook for about 30 seconds. Serve immediately.
For the cabbage: 1 hispi cabbage. Rice wine vinegar. Salt. Pepper. Olive oil.
Peel off any damaged and tough leaves on the cabbage, and then peel off and reserve the nicer leaves. Remove the stalk. Bring a pan of salted water to the boil, and blanch the leaves for about 30 seconds, and refresh in iced water. Dry on kitchen paper.
Finely slice the remaining cabbage. Heat a large pan, then add olive oil, cook the cabbage until tender, and finish with a little rice wine vinegar. Season with salt and pepper.
For the charred lemon and mustard seed mayonnaise: 250ml grapeseed oil. 1 teaspoon Dijon mustard. Salt to taste. 1 lemon, cut in half. 1 large egg yolks. 25g mustard seeds. 1 tablespoon sugar. 25ml rice wine vinegar.
Place mustard seeds in a small saucepan, add vinegar, sugar, and 50ml water. Bring to the boil and remove from heat, and chill. Heat a nonstick pan with a splash of oil until smoking, add the lemon (cut side down). Heat until caramelised, cool, and squeeze out the juice through a sieve. Place the yolks, mustard, lemon juice in a blender. Mix until combined, then slowly add the oil while mixing on a low speed until all is combined. If the mix gets to thick, and all the oil has not been added, add a little tepid water. Add 1 tablespoon of drained mustard seeds, and mix through. Season to taste, and add a little more lemon if required, then place in the fridge.
For the parsley oil: 330g picked flat leaf parsley. 350g grapeseed oil. (Makes enough for 20 pax)
Place parsley and oil in Thermomix with the oil, blend for 30 seconds with no heat, and scrape down mix. Heat at 90 deg cel for 7 minutes, setting 3. Strain though muslin and chill over ice. Alternatively, blanch the parsley in boiling water and squeeze dry. Place in a blender with the oil, and blend until smooth. Strain as above.
For the kale: 8 tablespoons of kale, chopped finely. Oil for deep frying.
Preheat oil to 160 deg cel. Place kale in the oil, cover until it stops spitting, then stir to ensure it cooked evenly and crispy. Dry thoroughly on kitchen paper.
For the crispy potato: 1 medium size potato- peeled. Oil for deep frying.
Preheat oil to 160 deg cel. Spiralize the potato, and wash and dry. Deep fry, until golden brown and crispy. Drain, place on kitchen paper, and season with salt.
