Sea Bream with Lime Snow and Basil Sauce

Ingredients

• 600 g starchy potatoes
• Salt
• 175 ml milk
• 30 g Butter
• 3 tsp lime zest (unprocessed)
• 2 Garlic cloves
• 1 onion
• 2 red and green chilies
• 2 lemongrass stalks
• 2 tbsp Rapeseed oil
• 2 tbsp oyster sauce
• 1 Lime (juice)
• 3 handfuls basil
• 1 handful chives
• 1 handful parsley
• Salt
• black pepper (freshly ground)
• 1 tsp Honey
• 750 g sea bream fillets
• Salt
• black pepper (freshly ground)
• 4 tbsp rapeseed oil
• 2 tsp pink peppercorns

Instructions

1. 1.

   Cook the potatoes for the puree in salted water for about 25 minutes until tender.

2. 2.

   For the sauce, peel and finely dice the garlic and onion. Wash, deseed, and finely chop the chilies. Lightly pound the lemongrass to soften it. Heat oil in a hot pan and sauté the onions, garlic, chilies, and lemongrass. Add about 100 ml water, oyster sauce, and lime juice; let simmer gently for 5 minutes. Rinse basil, chives, and parsley, then dry by shaking. Reserve some chives for garnish. Add remaining herbs to the sauce, remove lemongrass, and blend everything finely. Season with salt, pepper, and honey, then cool.

3. 3.

   Drain the potatoes, allow them to steam off, peel, and press into a pot. Stir in heated milk, butter, and lime zest; season with salt. Keep warm.

4. 4.

   Wash, pat dry, and cut sea bream fillets into approximately 2 cm wide strips. Season with salt and pepper, then sear on the skin side in hot oil for 2-3 minutes. Flip and cook for an additional 1-2 minutes until done.

5. 5.

   Spread the puree onto plates, drizzle with lime sauce, and arrange fish pieces on top. Garnish with chives and crushed pink peppercorns before serving.