Hi chefs! I'm participating in a competition in September and I'd like some ideas for sauces for seabass/ snapper. Any ideas are highly appreciated thanks!
The purée would be beluga lentils and squid ink. I'm leaning towards as a component.Sounds good, but I agree that the tuille is probably one too many items. What would the jet black puree be, and is it more of a component, a sauce, or a drizzle?
Perhaps I can infuse the aromatics by marinating it instead, what do you think? Of coIt's if I overdo it it will mask off the fish taste so that'll be put into considerationOK, that is a much more clear post, thanks
A crustacean emulsion could be really good...what would you use as a base for the sauce? I assume prawn stock? You could infuse the prawn stock with some nice aromatics like ginger, star anise, lemongrass, etc...
Hmm that makes sense. I'll try both cured and not cured to see which works best. I think I'll stick to just salt and pepper. I'm worried the flavors might get "confusing" if you know what I mean.I personally think that fish (especially snapper or seabass) is too delicate for marination. Some more robust fish might work...think tuna, swordfish, etc. But delicate fish? Naw, not for me. I think you're better off infusing flavor into the sauce and garnish.
You could work on some sort of baste, rub or glaze that might work for the fish though. A little Thai basil/ginger/lemongrass/coriander paste or something you brush on after it cooks...something like that might work.
A good way to infuse flavor into fish is a quick cure. You could blend a mix of salt/sugar (75/25%, or even 50/50) with some aromatics...lemongrass, ginger, coriander, black pepper, etc and rub that on the fish. Leave on for about 20 mins then rinse off and pat dry. Curing fish does a lot of good..firms up flesh, releases the ugly "albumin" proteins (white) that come out of fish when you cook it, and seasons/flavors the fish. Remember this is a quick, heavy cure...so it is different than a cure you would do for, say, gravlax or smoked fish or something like that.