Sea Bass, Spinach Polenta, Sautéed Mushrooms, Lobster Foam

A dish with which Elvis Kudić secured his ticket to the semifinals of the competition in Slovenia.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Espuma (culinary foam)

  • 50 g Meat, pork, smoked bacon

  • 400 ml Sweet cream

  • pieces Salt, table

Foam

  • 150 ml Soup base, chicken, cube

  • 1 twig Rosemary, fresh

  • pieces Spices, pepper, black

  • 1 spoon Seaweed, agar, raw

Pražene gobe

  • pieces Oil, olive

  • 1 piece Shallot

  • 100 g Mushrooms, mushrooms, fresh

  • 1 pod Garlic, fresh

  • pieces Thyme, raw

  • pieces Salt, table

  • 1 spoon Butter, unsalted

Sea bass

  • 100 g Fish, sea bass

  • pieces Salt, table

  • 20 g Butter, unsalted

  • 1 twig Rosemary, fresh

  • 1 pod Garlic, fresh

  • 2 spoons Alcohol, Wine, White

  • pieces Juice, lime

spinach polenta

  • 200 g Spinach, raw

  • 100 ml Sweet cream

  • 100 g Butter, unsalted

  • 200 g Polenta

  • 50 g Cheese, Parmesan, grated

  • pieces Salt, table

Steps

  1. Sea Bass: Preheat the oven to 100 degrees Celsius. Season the fillet with salt and pepper. Grease a baking dish with butter and place the seasoned fillet in it (skin side down). Add a sprig of rosemary and an unpeeled garlic clove, pour in wine, lime juice, and cover the dish with PVC foil. Place the dish in the preheated oven for 15 minutes. Once the fish is cooked, remove the skin and cut the fillet into smaller, bite-sized pieces.

  2. Spinach Polenta: Quickly blanch the spinach in boiling water. Drain the blanched spinach, reserving some of the cooking liquid. Blend the drained spinach with a little of the reserved liquid until smooth and pour the mixture into a pot. Add sweet cream and a bit more of the reserved liquid, along with a knob of butter. Once the mixture comes to a boil, stir in the polenta. Cook the polenta while continuously stirring, and at the very end, mix in grated Parmesan. Season the prepared polenta to taste.

  3. Pancetta Espuma: Place pancetta in a small pot and quickly sauté it. Add 200 ml of sweet cream and let it come to a boil. Remove from heat, blend smoothly with an immersion blender, and strain. Pour the strained liquid into a siphon. Add the remaining sweet cream, season with salt and pepper.

  4. Sautéed Mushrooms: Finely chop the shallot and sauté it in olive oil. Add sliced mushrooms and minced garlic, season with pepper, salt, and chopped herbs. At the very end, add a bit of butter, quickly sauté everything, and remove from heat.

  5. Foam: In a pot, bring lobster stock to a boil, adding fresh herbs. Add lecithin, tilt the pot slightly, and blend the liquid with an immersion blender to create foam.

  6. Dry roast pine nuts in a pan. Arrange the components beautifully on a spoon and finish the dish with a garnish of fresh herbs (chervil, basil sprouts, etc.).

Nutrition Information (Per 100g)

  • Calories: 257.88 kcal
  • Fat: 16.55 g
    • Saturated Fat: 9.03 g
  • Carbohydrates: 18.83 g
    • Sugars: 0.11 g
  • Protein: 6.97 g
  • Fiber: 2.07 g