Grapefruit Sea Bass with Cabbage and Basil Salad

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Grapefruit Sea Bass with Cabbage and Basil Salad

A light yet filling summer dinner.

This recipe courtesy of Angelique Schmeinck of the Netherlands. Ms. Schmeinck is one of the Netherland's two female master chefs and has ruled over a restaurant with a Michelin Star for years.

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4. ServingsServings

Ingredients

  • For the sea bass:
  • 4 pieces of fresh sea bass, with skin
  • 1 cup of red Florida grapefruit
  • 1 tablespoon of honey
  • 3 Chinese anise
  • For the conical cabbage:
  • 1 little conical cabbage, cut the leaves in broad strips (without vein)
  • 1 bundle of basil, pick the leaves
  • 3 tablespoons of olive oil
  • For the vinaigrette
  • 3 egg yolks
  • 2 tablespoons of mustard
  • Juice of 1 lime
  • Shredded peel of half a lime
  • Juice of one red Florida grapefruit
  • Shredded peel of one quarter of a grapefruit peel
  • 2 tablespoons ginger syrup
  • 1 1/2 cup grape seed oil

Preparation

Preparation

1 For the sea bass: Bring the grapefruit juice with the honey and Chinese anise toa boiland let is concentrate till it becomes a syrup.

2 For the conical cabbage: Blanche for one minute in salted water until al dente. Wash immediately in a sieve with cold water, and squeeze out all the moisture using your hands.

3 Plunge the bay leaves for 30 seconds in boiling water, and wash immediately with cold water in a sieve. Squeeze out all the moisture, cut up in small pieces and mix with olive oil.

4 For the vinaigrette: Mix the egg yolks with mustard, lime juice and shredded peel in a blender at lowest speed.

5 Add ginger syrup, grapefruit juice and shredded peel. Put the blender on mid-speed and add the grape seed oil little by little until the vinaigrette binds.

6 Salt and pepper to taste. Now, pour the vinaigrette in a clean, dry bottle. If you store it in a fridge, it will keep well for three days.

7 Finishing off; heat up a teflon pan with vegetable oil and fry the sea bass fillets for 2 minutes on each side.

8 Take the sea bass out of the pan and spread the grapefruit syrup on the side with skin. Mix a portion of the vinaigrette with the conical cabbage, divide in deep plates.

9 Sprinkle the conical cabbage with basil oil. Lay the sea bass on the plate and poor the leftover vinaigrette all around.

Special instructions

A light yet filling summer dinner.

This recipe courtesy of Angelique Schmeinck of the Netherlands. Ms. Schmeinck is one of the Netherland's two female master chefs and has ruled over a restaurant with a Michelin Star for years.

Source: The Florida Department of Citrus