Ingredients
Adjust the recipe for à la carte service or banquet production. Base recipe yields 2 servings.
Base recipe = 2 servings.
- 300 g Sea Bream (Orata) filet
- 60 g calamari
- 5 g squid ink
- 200 g leeks
- 90 g cherry tomatoes
- 15 g fresh parsley
- 2 g soy lecithin (for foam)
- 10 g garlic
- 20 ml olive oil
- Sea salt
Method
- Bake the Sea Bream filet gently in a stainless ring at 325°F / 165°C until just opaque.
- Blanch leek leaves and brush lightly with butter or oil for structure and shine.
- Prepare the parsley foam using blanched parsley and soy lecithin.
- Grill the calamari until just tender.
- Make the cherry tomato coulis and squid ink sauce separately.
- Plate the fish over leeks, garnish with calamari and parsley foam, and finish with coulis and squid ink.
Chef’s Note: This dish is elegant and modern, with soft fish texture, grilled seafood notes, vegetal brightness from parsley foam, and strong visual contrast from squid ink. It is excellent for refined plated service.
| Calories | 430 |
| Fat | 22 g |
| Carbohydrates | 10 g |
| Protein | 36 g |
| Sodium | 480 mg |