Recipe: sea bass with citrus and cucumber
With his new cookbook Sobremesa, Sergio Herman proves that he knows Ibiza inside out. He has been coming to the island for twenty years, and has tasted, experienced and seen everything there. Sobremesa, which means something like the ultimate coming together, is not about grabbing a quick sandwich. Because food is emotion in Ibiza. And above all, it is about lingering at the table endlessly. And it all starts with this fresh sea bass.
“‘A young, frivolous and challenging dish. Above all, don’t be put off by the raw fish. By marinating the fish in acid, it also undergoes a kind of cooking. Moreover, this crudo contains everything you associate with the Mediterranean: incredibly fresh fish, zesty citrus, crunchy young almonds, rich olive oil, a touch of heat… everything is in harmony, everything challenges you.’
How to make it
- Purée the tomatoes in the blender. Add the cabernet sauvignon vinegar, thyme and basil and mix well. Season with fine sea salt and white pepper. Line a large bowl with a sieve and place a tea towel in it. Pour the mixture into it and tie up the tea towel. Place something heavy on top. Refrigerate overnight.
- The next day, season the clear tomato water to taste with additional fine sea salt and white pepper, if desired. Stir in 4–5 tablespoons of arbequina olive oil and set aside.
- Cut the mini cucumbers lengthwise into 8 pieces. Mix 2 tablespoons of chardonnay vinegar with 5 tablespoons of olive oil and season with fine sea salt and white pepper. Marinate the cucumber and shallot strips in this for about 1 minute.
- Arrange the thinly sliced sea bass on a plate and season with pepper and fleur de sel. Drizzle with 3–4 tablespoons of olive oil, followed by 1 tablespoon of lemon juice.
- Arrange the cucumber, shallot, grapefruit segments and jalapeño over it, alternating between them.
- Garnish the dish with the almonds, fennel fronds or dill and extra fleur de sel. Spoon a few spoonfuls of tomato water around it and drizzle with the remaining lemon juice.
Title: Sobremesa
Author: Sergio Herman
Price: €34.99
Publisher: Carrera Culinair
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