Sea Bass and D’O Tapioca Caviar

Serves 4

For the sea bass
360 g fresh sea bass filet
26 g salt
31 g sugar Eridania Zefiro
For the sauce

For the sauce
300 ml heavy cream
1/2 onion
30 ml white wine
1 g whole cloves
1 g bay leaf
1 g juniper berries
3 g cornstarch diluted in cold water
2 g salt
5 g extra virgin olive oil Carli


For the tapioca caviar
20 g tapioca
5 g squid ink
2 g extra virgin olive oil Carli
1 g salt


To finish
puff ed sea bass skin

For the sea bass
Sprinkle the sea bass with the mixture of salt and sugar. Cover with plastic fi lm and let marinate in the refrigerator for approximately 12 hours. Remove the salt and sugar mixture and rinse with cold water. Dry the fish. Cut in 4 slices, cook in a steam oven at 80°C for approximately 8 minutes. Remove from the oven and keep warm.


For the sauce
In a small pot, heat the olive oil, add the fi nely chopped onion and cook for approximately 4 minutes on low heat. Add the white wine and reduce. Add the spices and the cream and bring to the boil again. Thicken with the diluted cornstarch. Remove from heat and pass through a fi ne sieve. Adjust for salt and keep warm.

For the tapioca caviar
Cook the tapioca in boiling water for 10 minutes until it becomes transparent. Drain and cool under running water for 10 minutes. Drain again and dress with extra virgin olive oil, salt and squid ink.


To finish
Place the tapioca caviar on the plates, the sea bass that has been covered with the white wine sauce and garinsh with the puff ed fish skin.