“Seafood preparation” for Rome

Take a look at the cooking part of the “seafood preparation” for Rome. What we did, was a “sea” plate with shrimps and bass.

We used the fish bass from “wild breeding”, shrimps and local fresh vegetables. For spices, we used sea salt, black and red pepper, local olive oil, and vinegar (acetato balsamico). We reduced the part of CO₂ as we cooked one part of the dish without thermal processing, and the other part of the cooking was made with a minimum of thermal processing, respectively by blanching.

Ingredients:

300 g bass

150 g shrimps

¼ green and red peppers

2 dried figs

Olive oil

Sea salt

Pepper

Vinegar (balsamic)

Lemon

Onions

Cherry tomatoes

Radish

Rucola

Preparation:

We start by cleaning and filleting the bass, one fillet of bass was marinated in a mixture of olive oil, lemon juice, pepper and salt. 

We put it in that mixture for 30mn. The other fillet's bass was seasoned with olive oil, salt and pepper, and we roll it in a plastic foil and boil it 2-3 minutes in boiling salted water.

Meanwhile, we were preparing a salad made with local fresh peppers, onions, cherry tomatoes, radish, and we added dried figs.

As a spice mixture for the salad, we used olive oil, salt and pepper. The marinated bass fillets were cut into thin scallops, we chopped the shrimps, and mix them with olive oil, lemon juice, salt and pepper.

The boiled rolls of bass fillets were also cut into smaller pieces and put on a bed of an already prepared salad, and a mix of olive oil, balsamic vinegar, salt, pepper, and were served, garnished with a tartare sauce and the marinated bass fillets.