Sea bass carpaccio on pumpkin confit, chestnut crumble and bread leaves

Sea bass carpaccio on pumpkin confit, chestnut crumble and bread leaves

A recipe by Aqua Restaurant

Ingredients
Recipe for 2 people
Ingredients for the sea bass - marinating time: 3 h
Boneless sea bass filet 300 g
Coarse salt 200 g
Sugarcane 100 g
Laurel leaf 1
Fennel seeds 10
Peppercorns 4
Thyme sprigs 2

Ingredients for the pumkin - cooking time: 30 min.
Pumpkin 1
Cinnamon stick 1
Cloves 3
Juniper berries 2
As much salt as is needed
As much Evo olive oil as is needed

Ingredients for the chestnuts - cooking time: 40 min
Chestnuts 70 g
Laurel leaf 1
As much salt as is needed

A little semolina bread
Preparation
Preparation …
…of the sea bass: dry the sea bass and put it into a bowl. Mix the other ingredients in a pan and put them on the filet. Wrap in foil and leave in the fridge for 3 hours.
…of the pumpkin: clean the pumpkin and cut it into cubes of 3x3 centimeters. Put it into a roasting pan and mix it with the other ingredients. Cook it in the oven for 30 minutes at 130 degrees Celsius.
…of the chestnuts: boil water in a pan and put the laurel leaf and the salt into the boiling water. Cut the chestnut shells and put them into the water. Leave them in the water for 40 minutes.
…of the bread: cut the bread into thin slices and put them into the oven for 5 minutes at 170 degrees Celsius.

How to arrange the dish: place the pumpkin confit on the plate. Cut the sea bass into thin slices and put them onto the pumpkin confit. Crumble the chestnuts on the filet and put the bread leaf on the latter. Round out with a little olive oil.
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