Pan-Seared Local Sea Bass

Pan-Seared Local Sea Bass

With Cauliflower Textures, Brown Butter, Dill, and Black Lumi

Ingredients

The Sea Bass:

• 150g Sea bass fillet

• 10g Olive oil

• 30g Butter

• 6g Garlic

Cauliflower Puree:

• 200g Cauliflower florets

• 500g Milk

• 5g Fresh Thyme

• 2g Salt

Raw Cauliflower Couscous:

• 200g Cauliflower florets

• 30g Capers

• 5g Minced dill

• 20g Olive oil

• 20g Lemon juice

Brown Butter Foam:

• 100g Butter

• 100g Cream

• 30g Lemon juice

• 5g Salt

Dill Oil:

• 100g Fresh dill

• 80g Grapeseed oil

For Garnish:

• Black Lumi (Dried black lime)

• Micro herbs

Preparation Method

1. Cauliflower Puree: Cook all ingredients in a pot over medium heat until the cauliflower is completely tender. Strain and blend until smooth (add a little cooking liquid if needed), then season to taste.

2. Cauliflower Couscous: Pulse the cauliflower florets in a food processor until they resemble couscous grains. In a bowl, mix with the remaining ingredients and season.

3. Brown Butter Foam: Melt butter in a small pot over medium heat until it turns brown and smells nutty. Add lemon juice and cream, cook for 5 minutes, and season. Use a hand blender to create the foam.

4. Dill Oil: Blend the dill and oil until fully combined. Chill the mixture over an ice bath, then strain through a coffee filter.

5. The Fish: Heat oil in a pan. Season the fish with salt and sear skin-side down for 4 minutes without moving it until golden and crispy. Flip the fish, add butter, herbs, and garlic, and baste until the internal temperature reaches 51°C.

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إليك الترجمة الاحترافية لوصفة التشريب (Tashreeb) باللغة الإنجليزية:

Tashreeb Recipe

Ingredients

Spice Blend:

• 5 tsp Whole black peppercorns.

• 5 tsp Cumin seeds.

• 2.5 tsp Coriander seeds.

• 2.5 tsp Nutmeg.

• 2.5 tsp Turmeric.

• 2.5 tsp Ginger powder.

• 20 Cardamom pods.

Main Ingredients:

• 20 Whole Dried Black Limes (Lumi).

• 200g Chickpeas (soaked for 8 hours in fresh water).

• 10 pieces Lamb shoulder.

• 2 packs Concentrated veal jus.

• 400g Honey.

• Paratha bread (2 pieces per serving).

Garnish:

• 10g Minced coriander.

• 15g Fried onions.

• 12 Dried limes (for juice or garnish).

Preparation Method

1. Prepare the Spice Blend: In a dry pan, toast the whole spices (black pepper, cumin, and coriander seeds). Place them in a blender along with the nutmeg and grind thoroughly. Mix the resulting powder with the turmeric and ginger powder.

2. Searing the Meat: Season the lamb shoulder with salt and pepper. Sear in a pan until it develops a beautiful golden-brown color.

3. Preparing the Broth: Soak the dried limes in warm water for 10 minutes. In a large pot, heat oil and sauté onions until softened (about 10 minutes), then stir in the prepared spice blend. Pour in the veal jus, soaked chickpeas, and water. Bring the mixture to a boil.

4. Slow Cooking: Once boiling, add the seared meat and reduce the heat. Slow-cook for approximately 4 hours until the lamb is completely tender. In the final stage, stir in the honey and fresh black lime juice.

Important Serving Notes

• Use one tablespoon of the spice blend for each piece of lamb shoulder, ensuring the seasoning is well-balanced.

• The lamb must be slow-cooked over very low heat to reach maximum tenderness.

• Ensure the Paratha bread is crispy before placing the meat on it for serving.