Sea Bass
Seafood Sausage, Potato Chips, and Potato-Celery Root Sauce
Chef Maksut Aşkar of Neolokal | Istanbul
Yield: 20 servings
Adapted by StarChefs | October 2018
INGREDIENTS
Seafood Sausage:
300 grams heavy cream
10 grams salt
85 grams breadcrumbs
3 egg whites, beaten
3 grams organic-based stabilizer
350 grams coarsely chopped skinless sea bream fillet
110 grams coarsely chopped shrimp
110 grams finely chopped sea bream
350 grams coarsely chopped squid
15 grams cornstarch
5 grams finely chopped tarragon
20 grams finely chopped parsley
15 grams onion powder
Rolled Potato:
Potato, peeled
Fish stock
Potato Chips:
Potato, peeled
Salt
Potato-Celery Root Sauce:
200 grams coarsely chopped celery
100 grams coarsely chopped fennel bulb
5 grams ground coriander seeds
Fish bones with some meat still attached
5 kilograms celery root, peeled and coarsely chopped
To Assemble and Serve:
Oil
Twenty 3-ounce portion skin-on sea bass fillet
METHOD
For the Seafood Sausage:
Heat the bath of an immersion circulator to 74°C. To a Thermomix, add cream, salt, and 25 grams breadcrumbs. Blend while slowly streaming in egg whites. When combined, shear in stabilizer, remove blender container from base, and rest mixture in refrigerator for 15 minutes. Return container to base, add remaining ingredients, including remaining breadcrumbs, and blend. Using plastic wrap, roll ,wrap, and twist 50-gram portions of seafood farce into sausage links. Cook sous vide until internal temperature of sausage reaches 74°C. Cool in an ice bath.
For the Rolled Potato:
Using an electric slicer, slice potato into 10-centimeter by 7-centimeter sheets; set aside scraps for Potato-Celery Root Sauce. Roll the sheets into tight, thin tubes and secure with thin kitchen twine. In a pot, bring stock to a boil. Drop in tied potato tubes and cook 30 seconds. Shock in an ice bath, drain, and pat dry.
For the Potato Chips:
Heat oven to 350°F. Using an electric slicer, slice potato into 2-millimeter thick sheets. Using a small circular mold, cut out chips and hold in salted water; set aside scraps for Potato-Celery Root Sauce. Drain and pat dry chips. Arrange chips between 2 sheet trays. Bake until crisp, about 15 to 20 minutes. Remove top tray and let cool.
For the Potato-Celery Root Sauce:
In a pot, combine celery, fennel, and coriander and cover with water. Bring to a boil, decrease heat, and simmer 2 hours. Strain through a chinois into another pot, reserving solids. Pick out fish meat and add to strained broth. Add 200 grams of the potato scraps. Boil until thickened. Add celery root and boil until tender. Transfer to a Thermomix and purée. Transfer purée to a pan and caramelize. Return to blender and purée. Repeat caramelization and blending 3 times. Keep warm.
To Assemble and Serve:
In 3 separate sauté pans, heat oil. Sear fish skin side down, flip, and sauté until cooked through. Sear Seafood Sausage until golden brown all the way around. Pan fry Rolled Potato until golden and crisp. On a plate, place fish and arrange 2 Rolled Potatoes nearby. Lay Seafood Sausage partially on the Rolled Potatoes. Finish with Potato-Celery Root Sauce.
