Sea bass cooked with lemongrass & olive oil and a beurre blanc of dashi

Name: Sea bass cooked with lemongrass & olive oil and a beurre blanc of dashi
Ingredients: 1 Lemongrass stalk; 2 Picudo olive oil; Ginger root; Sushi vinegar; 1 l Unsweetened whipped cream; Snack cucumber; 1 Onion; 5 Bay leaves; 1 Dashi premium; 250 g Butter; Salt; Pepper; Sea bass

The sea bass has a streamlined body with a grey, silvery back and a white belly.The flavor is sweet and mild with a fine texture and relatively few bones.

Ingredients

1Lemongrass stalk

2Picudo olive oil

Ginger root

Sushi vinegar

Snack cucumber

1lUnsweetened whipped cream

1Onion

5Bay leaves

1Dashi premium

250gButter

Salt

Pepper

Preparation

First, make an oil from lemongrass and ginger. Do this by infusing the olive oil with one stalk of lemongrass, cut lengthwise, and 1 cm of ginger.
Cook the sea bass sous-vide with a little of this oil at 50°C for 25 minutes.
Seared the sea bass with a blowtorch.

Cut part of the snack cucumber lengthwise into four pieces.
Vacuum seal with a generous splash of sushi vinegar and store in the refrigerator.
Cut the other part of the snack cucumber into ribbons about half a centimeter wide.
Vacuum seal these as well with a splash of sushi vinegar and store in the fridge.

Place a piece of sea bass on the plate.
Next to it, place the marinated snack cucumber, halved lengthwise.
Place a few cucumber ribbons on the sea bass.
Insert a few sprigs of purple radish in between.
Finally, spoon the mounted beurre blanc with dashi around.

Bring the unsweetened cream to a boil with the onion, bay leaves, and dashi.
Reduce by half.
Strain the mixture and mount with the butter using a hand blender. Add salt and pepper to taste.