SERVES 4
340g
Filleted sea bream without skin
80g
Olive oil 1
2000g
Sea water
20g
Olive oil 2
8g
Basil leaves
800g
Sunflower oil
2g
Rosemary
Mix together the INGREDIUM xanthan and the PONTHIER passion fruit purée. Mix the half of the olive oil 1 with the basil leaves at 2°C. Heat up the INGREDIUM agar and the other half of olive oil at 90°C and add it to the previous mix. Filter and syringe into sunflower oil at 3°C in a glass to obtain spheres.
Make the sea bream marinade, in carpaccio in sea water and rosemary during 10 minutes in the fridge. Remove the sea bream from the marinade, add the olive oil 2 and serve with ground rosemary and passion fruit spheres.
Products used
Passion Fruit Chilled Puree
