Sea Bass "A la Sal" with Artichoke Tea
A refined dish by Chef Nacho Manzano, this sea bass “a la sal” is gently steamed and served in an aromatic artichoke tea enriched with seaweed and fish essence, then finished with crispy scales and tender artichoke hearts for an elegant, ocean-driven presentation.
Ingredients
For the Sea Bass:
- 1 sea bass of approx. 3 kg ( 6½ lbs)
- 1/2 kg coarse salt
- sea water or a 3% salt solution
For the Artichoke Tea:
- 12 artichokes fresh and tender
- ½ sea bass head
- 1 ½ l mineral water
- 50 g Lomentaria seaweed (or similar red seaweed)
- 2 ½ l sea water (or a 3% salt solution)
- 2 g xanthan gum
- 40 ml extra virgin olive oil
Instructions
Prepare the Sea Bass:
- Gut, wash, and descale the sea bass carefully, reserving all the scales for finishing.
- Cut the sea bass into 180 g (6 oz) portions. Place the portions on a baking tray.
- Sprinkle 150 g (½ cup) of coarse salt over each portion. The salt acts as a protective layer and will be removed before serving.
- Place the tray in a steam oven at 62°C (140°F) for 12 minutes. Once cooked, remove the salt crust and skin from each piece. Set aside.
Prepare the Artichoke Tea
- Clean the artichokes and remove the tough outer leaves, keeping only the tender hearts. Halve each heart, remove the inner choke, and store the pieces between slightly damp kitchen towels to prevent oxidation.
- Place the sea bass head in 1 L (about 4 cups) of sea water for 10–15 minutes to release impurities.
- Heat the mineral water to 90°C (195°F). Add the artichoke hearts, the cleaned fish head, and the seaweed. Cover and cook gently at this temperature for 1½ hours.
- Add 200 ml (¾ cup) of sea water, stir, and strain the liquid thoroughly through a fine sieve or cheesecloth.
- While the tea is still hot, whisk in the xanthan gum until lightly textured. Adjust salt if needed.
Plating
- Heat serving bowls and pour 50 ml (1½ fl oz) of hot artichoke tea into each one.
- Place one portion of sea bass carefully in the center.
- Arrange the artichoke hearts around the fish for visual contrast.
- Lightly crisp the reserved fish scales (optional) and place them on top of the sea bass for a refined finish.
- Gloss with 12–14 drops of extra virgin olive oil.
Notes
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