(WSVN) - Fish is always a tasty option for a meal. Here’s a way to turn it into a Mediterranean-style appetizer. That’s what’s cooking tonight, as we grab a Bite with Belkys.

The Chef: Jean Delgado
The Restaurant: Casa Neos, Miami
The Dish: Sea Bass Carpaccio

Ingredients:
sliced sea bass filet (skinned, deboned and trimmed)
1 tsp maldon sea salt
1 tsp espelette pepper
1/2 lemon zested
1/2 tbsp fresh squeezed lemon juice
1/2 tbsp basil oil (recipe below)
micro basil leaves (garnish)

Basil Oil
large amount fresh basil leaves (about 10 cups)
2.5 cups blended olive oil

Method of Preparation:

  • Remove the leaves from the stems of the basil, wash & drain.
  • Prepare a mixing bowl with crushed ice and water, put another mixing bowl on top. (You will use this to cool down your blanched herbs).
  • In a sauce pot, put the blended oil, bring till medium heat, place the basil leaves together, mix well while the leaves cook in the hot oil.
  • When the basil leaves are soft, use a spider skimmer to transfer them carefully to the bowl to cool down.
  • Place the oil on the side to cool down (this oil will be used to blend the herbs).
  • When the oil and basil leaves have all cooled down, place them in the Thermomix and blend for 6 minutes at speed 6. (You can also use a blender on High speed for the same time).
  • In a large fine strainer place a coffee filter and strain the oil.
  • Store in a plastic container with a lid and keep refrigerated until ready to use.

Sea bass carpaccio:

  • On a clean cutting board lay a sea bass filet flat and dry well using food grade paper towel.
  • Once well dry, trim the filet belly side off, remove the pin bones and trim all sides evenly.
  • Once trimmed turn the filet over, and with a sharp slicing knife, slice the filet into 2mm slices.
  • Place a ring mold in the center of a flat appetizer plate.
  • Start laying the sliced filets around the edges of the ring mold and work the arrangement towards the center the plate.
  • Flatten with your fingertips as you lay the fish.
  • Remove the ring mold and chill the plate and carpaccio in the fridge wrapped with clingfilm for 15 to 20 minutes.

To Plate:

  • Season with sea salt evenly all around the carpaccio paying special attention to the edges.
  • Squeeze the fresh lemon juice all over the carpaccio making sure all pieces of fish a dressed.
  • Repeat the same step as above with the basil oil.
  • Season with espelette pepper evenly all around the carpaccio paying special attention to the edges.
  • Zest the lemon evenly on the carpaccio and garnish with basil leaves.

Casa Neos
40 SW North River Drive
Miami, FL 33128
305-800-6367
casa-neos.com

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