SUPERB RECIPES FROM THE MONACO’S SEA BY THE BIO CHEF PAOLO SARI

by Paolo Sari MONACO.Hi guys, I am Paolo Sari, the only Michelin starred Bio Chef Certified Organic Chef in the world inviting you to join me in my Kitchen. Everybody knows that I am very strict about the 100% organic rule for everything that comes in and out of the kitchen! Today you will learn how to cook two fish recipes coming directly from the Monaco’s Sea. The Red Mullet and the Sea Bass. Both fishes were caught locally by my partner the fisherman Mr. Rinaldi on his boat “DEDE”.

  • RED MULLETT gently roasted in traditional Riviera fashion with baby broad bean purée and small garden vegetables

Serving: 2

Time: 20 minutes

Ingredients:

– 2 mullets 150g each

– Parsley

– Extra virgin olive oil

– Fleur de sel and pepper

– Baby broad beans

– Shallots

– Basil

– Borage flowers

– Carrots with tops

– Green beans

– Mini fennel

– Mini radishes

– Red cabbage

– Tromboncino squash

Recipe:

Remove the scales, bones and heads from the fish.

Add salt and pepper and cook in the broiler for 5 minutes.

Prepare the bouquetière of vegetables, blanch and sauté with some oil.

Put some oil in a pot with the chopped shallots. Add the peeled broad beans and stock.

Cook over low heat for five minutes. Mix and add salt and pepper.

Arrange on a plate as in the  image below:

RED MULLETT plating

 

 

  • SEA BASS served with tomato essence in a separate bowl 

Servings: 4

Time: 25 minutes

Ingredients

– 1 sea bass fillet 600 g (cut the fillet into 4 pieces of 140 g)- 60 g aubergines in 1 cm cubes

– 60 g red sweet peppers in 1 cm squares

– 60 g yellow sweet peppers in 1 cm squares

– 60 g courgettes in 1 cm cubes

– 60 g mangetout in 1 cm squares

– 60 g peas

– 30 g stoned Taggiasca olives

– Extra virgin olive oil

– Fennel herb

– Basil

– 1 lime

– 4 kumquats

Tomato essence
– 250 g yellow cherry tomatoes from organic garden

– Salt and pepper

– ½ bunch of basil

– Extra virgin olive oil

Recipe:

Tomato essence
Cut 250 g of yellow cherry tomatoes into wedges.
Add salt and pepper then olive oil and the basil chopped by hand.
Mix everything.
Heat gently using a warming plate (lukewarm).

Sea bass
In a mixing bowl prepare the marinade, lime zest and kumquat zest. Add the chopped fennel herb, olive oil, salt and pepper. Put aside.
Score the skin of the fish to prevent the skin from curling.
Score the flesh and slide the marinade inside the fish.
Dry the skin of the fish before cooking so that it doesn’t stick.
Cook the fish skin side down in a pan with olive oil (no more than 4 minutes).
Tip: press lightly on the fish so that it cooks flat (using a plate or another pan, for example)
Turn the fish over. Cook for no more than 4 minutes.
Remove from the hob and put aside.

Vegetables
Cut the aubergine, red and yellow sweet peppers, courgettes and mangetout into 1 cm cubes or squares. Place all the vegetables in a mixing bowl. Add the fresh peas and a few stoned Taggiasca olives. Add salt and pepper. Add olive oil. Mix.
Sauté the vegetables for several minutes in olive oil (the pan must be as hot as possible to cook quickly). Mix (or toss the frying pan). Add a few leaves of the chopped basil.
Put the vegetables aside.

Plating:

Place the vegetables in the serving dish of the image below
Add the sea bass and drizzle with olive oil.
Garnish with thin slices of lime and kumquat, a few tufts of fennel herb, thyme, lemon and basil leaves.
Place the tomato essence in a separate bowl on the side as in the image below:

SEA BASS served with tomato essence in a separate bowl

 

Book your table at the restaurant Elsa and discover all recipes of our Chef Paolo Sari at : (377) 98 06 50 05.

 

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