Recipe for Sea Bass with Chorizo

Preparation of the fish: Start by filleting the fish. On a cutting board, make a deep incision behind the gill until reaching the backbone and open it along the entire length. Remove the bones from the fillets, cut them into three equal pieces, and set them aside in the refrigerator.

Preparation of Tomatoes
Prepare the confit tomatoes by removing the stem from 2 tomatoes and making a small incision to make peeling easier. In a pot of unsalted water brought to a boil, immerse the tomatoes for 30 seconds, then cool them instantly in ice water. Peel the tomatoes, deseed them, cut them into wedges, and place them on a baking sheet lined with parchment paper. Generously drizzle with olive oil, thyme, salt, and pepper. Bake at 80 °C for about 2 hours.

Preparation of the beans Shell the beans simply in the same way as peas. In a pot of boiling salted water, immerse the beans for 2 minutes to blanch them. It is always important to refresh them to stop the cooking process and to preserve their nice green color. Once refreshed and drained, shell the beans. To do this, gently pinch the beans and remove the fine membrane. Set aside in the refrigerator.

Preparation of mini vegetables Cook the mini vegetables after washing and trimming them. Simply plunge them into salted boiling water. Check their doneness with the tip of a knife. If you feel resistance, let them cook a little longer. After cooking, set aside to cool.

Preparation of chorizo chips Slice the chorizo. Place the slices on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes in an oven at 185 °C. Set aside.

Preparation of the chorizo sauce. Cut the remaining chorizo into julienne strips. Drain the chorizo in a non-stick pan over medium heat, then place the chorizo on absorbent paper. Once the julienne of chorizo has rested, infuse it in veal juice over low heat. Let it reduce and add cream. Mix and let it reduce for a few minutes. The sauce should be creamy. Once the desired consistency is achieved, blend the sauce and strain it using a chinois. Set aside.

Preparation of the filling. Start by finely chopping the shallot. Dice the sun-dried tomatoes. In a skillet, sauté the chopped shallots in butter over low heat, then add the fava beans, a little veal juice, and a hint of rosemary. Let it infuse. Add the diced sun-dried tomatoes. Let it simmer for a maximum of 4 minutes.

Season the fish fillets on the flesh side with salt and pepper. Sear them skin-side down with a knob of butter and a bit of olive oil just starting to sizzle. Meanwhile, season the mini vegetables and place them in another pan with a drizzle of olive oil and butter until they achieve a light color.

Arrange the beans in a mold or ramekin, artistically place the fish, mini-vegetables, and chorizo chips. Drizzle with chorizo sauce and finish with a bouquet of fresh herbs.