Roasted Seabass, Ligurian Salad, Pico de Gallo Salsa

Let's prepare it!

1
Ligurian salad method Roughly chop the heirloom tomatoes and artichokes and add them to a bowl with the marinated olives.
Sprinkle the salad with capers, anchovies, shallot, oregano and toss to coat well.Ā 
Adjust seasonings again to your taste with salt flakes, black pepper and dry chilli.
Pour the white balsamic dressing over the salad and mix well.
Allow the mixture to rest at room temperature for about 20 minutes before serving.
2
Pico de Gallo method Diced tomato skinless and seedless.
Finely chop the coriander and add all ingredients together.
Macerate in the fridge for one night before serve.
Finalize dish Add lemon zest with thyme, salt and pepperĀ inside the fish skin and marinate for 30 min.Ā 
Sear the fish fillet skin side down with olive oil, garlic and thyme for 2 min.
Flip the fillet and keep cooking under the salamander for 3 more min until the meat is soft with crispy skin.
Rest in a warm place for 2 minutes before serving.
Lay the fillet in the centre of the plate and dress the salad on the right side.
Finalize with pico de gallo,Ā nasturtium leaves,Ā dill, extra virgin olive oil and sea salt flakes.
Serve immediately.

Ingredients to prepare


Ligurian salad base for 40 pax
- Extra virgin olive oil 200gr
- Capers mini 50gr
- Anchovy (minced) 50gr
- Heirloom tomato (chunk) 150gr
- White balsamic dressing 50gr
- Artichoke marinated (wedges) 100gr
- Marinated olives (recipe on the side) 50gr
- Shallot (minced) 10gr
- Origano fresh (leaves) 20gr
- Basil micro (leaves) 20gr
- Salt flakes 20gr
- Black pepper 50gr
- Dry chilli (minced) 50gr

Balsamic dressing base for 80 pax
- Salad Oil 30gr
- Extra Virgin oil 30gr
- Balsamic Vinegar (white) 20gr
- Salt 5gr
- White pepper 2gr
- Balsamic reduction (3 days in hot cabinet) (white) 10gr
- Lemon grass for balsamic reduction 1gr

Pico de gallo base for 30 pax
- Tomato roma Skinless 500gr
- Shallot 150gr
- Coriander 50gr
- Jalapenos 100gr
- Salt 10gr
- Lime juice 60gr
- Kaffir Lime 10gr
- Olive oil 120gr

Seabass base
- Seabass (fillet) 280gr
- Lemon skin (julienne) 15gr
- Thyme (leaves) 10gr
- Sea salt 5gr
- White pepper 5gr

Finalize dish
- Seabass (seared/gratinated) 280gr
- Ligurian salad 80gr
- Pico de gallo 60gr
- Nastrizium cress 5gr
- Dill cress 2gr
- Sea salt flakes 5gr
- Extra virgin olive oil 25gr