BACKTotoaba with Creamy Vegetables and Double Stock March 2017
Paradisus offers a multitude of culinary diversity where guests can experience a delicious and nourishing array of options for everyone from the foodie seeking the latest epicurean delights to the comfort food lover and the most health-conscious between them. Including restaurants by eight Star Michelin Chef Martin Berasategui bring his world-renowned cooking to the resorts for an unforgettable culinary experience.
Ingredients
Fish of the day
- 1 kg totoaba
Double stock
- 100 g garlic
- 250 g onion
- 100 g flour
- 5 l vegetable stock
Garden vegetables
- 150 g carrots
- 150 g baby corn
- 150 g pumpkin
- 150 g spring onion
- 150 g broccoli
- 150 g cauliflower
Cream of citrus soup
- 50 g cream
- Grated lemon rind
- Spring onion
- Salt
Squid-ink crunch
- 350 ml water
- 40 g corn starch
- 100 ml olive oil
- 5 g squid ink
- Salt
Preparation
Clean the fish. Remove the scales and set the fish aside in a cool place.
Sweat the fresh garlic and onion in oil for 15 min. Then add flour and stir for 5 minutes.
Add stock and simmer at a low heat until it reduces by half.
Put some of the double stock in a frying pan and let it reduce a little. Add the previously cooked vegetables and let them finish off in the stock. Remove from the heat and then add a little butter.
Whip the cream until it has the consistency of mousse. Add the grated lemon, spring onion and season with salt.
Add a little olive oil before serving.
Mix the water, corn starch and squid ink. Put into a blender and slowly add the olive oil until everything is mixed together. Season with salt.
Put a small amount of the mixture into a frying pan and cook for 2–3 minutes until it looks like crispy bread.
Dressing the plate
Always cook the fish first on the skin side so that the skin can become crispy. Then finish off cooking the other side of the fish.
Season the fish with salt and pepper. Heat the vegetables again and finish preparing the cream of citrus soup.
Dress the plate as you wish.
