Sea Bass Fillet With Beignets Of Sage And Beet Oil
|Sea bass fillets/Pomfret||180 Gram (2 Pieces, 90 Gram Each)|
|Crushed garlic||6 Gram|
|Mashed potatoes||100 Gram|
|Fresh cream||8 Milliliter|
|Olive oil||20 Milliliter|
|Tempura batter||40 Milliliter|
|Sage sprigs||4 Gram (Fresh)|
|For beet oil|
|Beet root||80 Gram|
|Shallots/Sambhar onions||30 Gram|
|Olive oil||30 Milliliter|
|Reduced fish stock||10 Milliliter|
Season the sea bass with salt and pepper, smear olive oil and pan sear till golden brown from all sides and finish in a moderately hot oven for 6-7 mins or until done.
Heat up a skillet, add olive oil and whisk the mashed potato with cream and butter until light and fluffy.
Roast the crushed garlic in a pan and combine with the potatoes.
Dip the sage sprigs in tempura batter and deep fry until crisp and golden brown.
For beet oil, roast the shallots and beetroot in the oven till its tender.
Add reduced fish stock and olive oil and puree in a blender, season