Sea bass with soy sauce meringue, pak choi and cauliflower

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This ingenious sea bass dish from Matt Gillan is surprisingly simple to prepare - the key is to nail each of the four components in turn. Soy sauce meringue provides a talking point and is sure to impress in this sea bass fillet recipe.

First published in 2015




Sea bass

Soy sauce meringue


Pak choi


  • Piping bag 1-2cm nozzle


Preheat the oven to 85˚C and prepare a flat non-stick tray. Whisk the egg whites in a food mixer with a whisk attachment until soft peaks form. While the motor is running, slowly pour in the sugar and continue to whisk until you reach stiff peaks
Slowly add the soy sauce and mix well until combined. Transfer to a piping bag and pipe small domes onto the prepared tray. Bake for approximately 1 hour or until the meringues are crisp. Remove from the oven, allow to cool and store in an airtight container until ready to use
Trim the cauliflower florets from the stem. Use a vegetable peeler to peel the stem and slice very finely into discs. Overlap the discs to create a square 10cm x 10cm, season lightly with salt and generously coat with the dried chive powder. Freeze until required
Slice the small cauliflower florets in half. Place a non-stick frying pan over a high heat and add a small amount of vegetable oil. Add the florets, stem side down, and allow then to cook until golden. Add a small knob of butter to the pan, toss the cauliflower and cook for a further few minutes until tender
Separate the stems of the pak choi and cut the leaves from the stem. Finely slice the leaves and cut the stems in half lengthways
Bring the water, butter, salt and thyme to the boil. Add the stems and cook quickly for about 20-30 seconds, so the pak choi still has a little bite
Heat a frying pan with a little oil and butter and quickly fry the pak choi leaves. Season with a dash of soy sauce, remove from the pan and allow to drain
Place a large non-stick frying pan over a high heat. Add a small amount of vegetable oil and allow the pan to smoke. Season the sea bass with salt and place in the pan, skin side down
Reduce the heat and cook the fish on the skin side for about 3- 4 minutes until the skin is nicely golden and crisp. Turn the sea bass over and add the lemon juice and oil. Cook for a further 30 seconds and remove from the pan
Remove the square of cauliflower from the freezer and allow to come to room temperature. Cut in half, into 2 even rectangles. Slide onto the middle of the plate and place the pak choi at one end
Place the hot sea bass on top of the pak choi. Finish with the cauliflower and soy meringue
First published in 2015

A protégé of Daniel Clifford, Gordon Ramsay and John Campbell, Matt Gillan is well versed in the hallmarks of high-end cuisine, yet he retains a dazzling streak of originality.

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