MARINATED SEA BASS WITH CHANTERELLES & SHOYU-BROWN BUTTER
Lode van Zuylen, Head Chef, Lode & Stijn, Berlin
‘Within this dish, everything comes together that’s important for our style of cooking - all based on perfect products and balanced flavours. Nothing more.
The sea bass comes from the North Sea and is thinly sliced before being marinated in brown butter and Usukuchi Shoyu. It means the fish’s beautiful fatty flavour is enhanced by the rich vinaigrette of browned butter and the depth of the barrel-aged Shoyu. These are three ingredients that play together perfectly because the products are so beautiful from the start.
The other ingredient is the chanterelles. These are briefly pan-fried and then marinated in the same vinaigrette as the fish. It brings a bit of ‘confetti’ to the dish, we also add some small coriander leaves and flowers. All in all it’s a very clear dish and very simply, so delicious.’
INGREDIENTS
Serves 4
One filet of sea bass (ca. 300-400g)
100g butter
Usukuchi Shoyu from Mimi Ferments
A light and elegant vinegar
200g chanterelles
A few sprigs of coriander
METHOD
To make the fish:
Add 40g salt to 1L of cold water and stir until the salt dissolves. Add the sea bass and leave for 30 mins before removing and rinsing the sea bass briefly in cold water. Store in the fridge wrapped in a clean towel for a few hours.
To make the vinaigrette:
Put the butter in a small pan and let it brown gently on low heat. Once browned, remove from the heat and leave to cool for about 30 min. Mix the Shoyu and the vinegar to your liking, feel free to add a pinch of salt if needed.
To make the chantarelles:
If the chantarelles are clean just brush them carefully with a soft brush. If they are dirty wash them quickly but gently one at a time in warm water and then again in cold water. Leave them dry on a towel for a few hours.
When ready, fry the chanterelles on high heat with some oil. Add salt at the end of cooking along with a small knob of butter. Take the chanterelles out of the pan and marinate them in some the vinaigrette.
To plate:
Make sure all ingredients are back at room temperature and the vinaigrette is a little bit warm, not hot! Thinly slice the fish and divide among the plates and then add a generous amount of the vinaigrette - it needs a lot. Add a few chanterelles, some coriander and a sprinkle of sea salt. Serve and enjoy!