Sweet Basil Leaves
4 tablespoons of heavy cream
3 tablespoons of olive oil
2 tablespoons of white wine
4 small potatoes
2 small sweet basil leaves, chopped
1 small onion, chopped
Salt and black pepper to taste
Fish Velouté with Pastis
4 cups of fish stock (or diluted tablets)
2 cups of white wine
2 cups of heavy cream
2 tablespoons of finely chopped onion
1 tablespoon of pastis
Salt and black pepper to taste
Mushroom Sauce
6 tablespoons of olive oil
2 tablespoons of almonds, without shells
2 tablespoons of minced garlic
2 tablespoons of grated Parmesan cheese
1 tablespoon of thyme
Artichoke
2 tablespoons of olive oil
1 tablespoon of all-purpose flour
1 artichoke heart, raw
Half a lemon
Salt and black pepper to taste
Shiitake Mushrooms
2 tablespoons of olive oil
200g Shiitake mushrooms
1 sprig of thyme
Salt and black pepper to taste
Fish
4 tablespoons of olive oil
4 sea bass fillets
Thyme, salt, black pepper, and coarse salt to taste
Sweet Basil Leaves
4 tablespoons of heavy cream
3 tablespoons of olive oil
2 tablespoons of white wine
4 small potatoes
2 small sweet basil leaves, chopped
1 small onion, chopped
Salt and black pepper to taste
Fish Velouté with Pastis
4 cups of fish stock (or diluted tablets)
2 cups of white wine
2 cups of heavy cream
2 tablespoons of finely chopped onion
1 tablespoon of pastis
Salt and black pepper to taste
Mushroom Sauce
6 tablespoons of olive oil
2 tablespoons of almonds, without shells
2 tablespoons of minced garlic
2 tablespoons of grated Parmesan cheese
1 tablespoon of thyme
Artichoke
2 tablespoons of olive oil
1 tablespoon of all-purpose flour
1 artichoke heart, raw
Half a lemon
Salt and black pepper to taste
Shiitake Mushrooms
2 tablespoons of olive oil
200g Shiitake mushrooms
1 sprig of thyme
Salt and black pepper to taste
Fish
4 tablespoons of olive oil
4 sea bass fillets
Thyme, salt, black pepper, and coarse salt to taste
Blend sweet basil leaves
Boil and puree the potatoes
Sauté the onion and sweet basil in olive oil for 15 minutes
Add white wine and let it evaporate
Add heavy cream, stir, and remove from heat
Blend everything together with the potatoes
Fish Velouté with Pastis
Fry the onion and white wine at high heat until almost dry
Add fish stock and maintain heat until reduced to half
Add heavy cream and let it simmer for another 20 minutes
Season with salt, black pepper, and pastis
Strain everything through a sieve
Mushroom Sauce
Blend garlic, almonds, Parmesan cheese, and thyme in a liquidizer, adding olive oil gradually
Artichoke
Marinate the artichoke heart in lemon juice and cut it into strips
Dredge the strips in flour and fry them in olive oil
Season with salt, black pepper, and paprika
Shiitake Mushrooms
Lightly fry the Shiitake mushrooms in olive oil
Season with salt, black pepper, and thyme
Fish
Season the fillets with salt and black pepper
Fry them in olive oil in a non-stick skillet
Assembly
1
Arrange the artichokes and Shiitake mushrooms around the plate
Place two mushroom sauces in circular lines
2
In the center, place a spoonful of sweet basil puree and top it with a fillet
3
If desired, sprinkle with coarse salt and decorate with a sprig of thyme.
