Name: Stuffed Sea Bass medallion topped with Iberian ham and mushroom stew
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Ingredients: 400 g sea bass fillet Vima; 50 g shallots; 50 g thistle mushroom; 50 g parsley; 50 ml riesling white wine; 2 g salt; 1 l water; 200 g fungi porcini dry; 250 g acorn-fed ibérico ham bone; 200 g egg whites; 100 g parsley; 100 g carrot; 100 g leek; 6 g agar agar powder; 100 g carrot; 50 g okra; 250 g kale

Stuffed Sea Bass medallion topped with Iberian ham and mushroom stew

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Course: Gourmet

Cuisine: Mediterranean

Keyword: iberian ham, mushroom, sea bass, stew

Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: people

Ingredients

Para el róbalo

400 g sea bass fillet Vima
50 g shallots
50 g thistle mushroom
50 g parsley
50 ml riesling white wine
2 g salt

or the mushroom and Iberian ham soup

1 l water
200 g fungi porcini dry
250 g acorn-fed ibérico ham bone
200 g egg whites
100 g parsley
100 g carrot
100 g leek
6 g agar agar powder

For the garnish

100 g carrot
50 g okra
250 g kale

Instructions

Soup preparation

Combine ingredients, clean and cut, in water. Leave out the dehydrated mushrooms. Cook them for 1.5 hours on low heat.
Blend the mushrooms in a processor until creating a type of mushroom powder.
Strain the broth, add the mushroom powder, and cool for 1 hour to infuse the mixture.
With the last step completed, begin vigorously beating the egg whites and combine with parsley. Pour over the hot broth. Boil for a short period to get a smoother mixture.
Once the egg whites have curdled but before they begin boiling, remove with the help of cheesecloth to clarify the broth. Season and rest.
Blend in the agar agar powder to thicken the mixture and settle to acquire a uniform consistency.

Fish preparation

Remove the scales from the fish, clean off spines, and separate the two fillets. Cut two loins from each fillet.
Prepare a reduction of the shallots with the mushrooms and parsley together with the white wine and cook until dry.
Fill the loins by using cooking yarn to hold them together. Put aside.

Garrison

In water mixed with the lemon juice, whiten the okra to remove its slime.
Cut the carrots with a mandoline and boil them long enough to adequately shape them but not enough that they don't remain al dente.
Sauté the kale in vegetable oil, until its crunchy.

Cooking

Steam the sea bass for 3 minutes, and remove the strings holding it.
Place the kale and the fish on a plate, sauce with the soup, and decorate with the carrots and okra.
Sprinkle with chives and serve very hot, ideally topping the fish with the soup while serving it.