LINE CAUGHT SEA BASS, ARTICHOKE, VONGOLE JUS by MARCO AQUAROLI INGREDIENTS 4 portion line caught sea bass of 160 g each 300g vongole 4 artichokes 1 lemon 100g butter 1 garlic clove 50g caper 100g extra virgin olive oil 100g vegetable stock
Method Artichokes Clean the artichoke and cut in 4, in a pan with olive oil and garlic gently cook the artichoke heart with some vegetable stock and lemon juice Sauce In a hot pan with olive oil open the clams to extract his own jus. Strain and clean the clams from the shell and reserve. Emulsify the clam juice with fresh butter and lemon juice. Presentation Cook the sea bass skin side in a nonstick pan with olive oil and salt, cook it for 6 to 7 minutes and finish it in the oven for 5 minutes. Roast the artichoke and add the clams. Serve in a hot deep plate starting with the artichoke and clams at the bottom put on the top the sea bass seasoned with the caper mixed with olive oil and serve with the vongole jus emulsion.
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