Potato Crusted Sea Bass with Lemon Sauce
5 lemons
Peel the lemons
Without the white pith as possible
Add lemon peels to boiling water
Boil for 2 minutes
Drain
Repeat for 5-6 times
To reduce the bitterness and remove wax on the peel if any
Cool slightly
½ tsp (2g) salt
1 tso (5g) sugar
1/4 cup (60ml ) water
2 tbsp (30ml) lemon juice
1/4 cup (56ml) olive oil
Blend until thick and smooth
Sieve and refrigerate until ready to use
2 sea bass fillets — (about 6 oz-170g each), skin removed
Cut each in two
Salt and pepper
20 oz (600g) potatoes
Use the large holes of the grater
Squeeze as much liquid as you possible can
2 tbsp chives, chopped
1/2 tsp (2g) salt
Pepper
1 tbsp (14g) grapeseed oil
1 tbsp (14g) unsalted butter
Heat over medium heat
Spread shredded potatoes about the size of the fillet
Add fish on top
Top with shredded potatoes
Cook on each side for about 5 minutes or until golden brown