4 people
For the sea bass sauce
50 g cooked white bean purée
20 g miso
5 g guindillas in vinegar
1 g angelica
10 g rice vinegar
salt
ginger
For the sea bass
4 sea bass fillets (125 g per serving)
For the red beans
180 g piquillo peppers
½ clove garlic, chopped
2 tablespoons olive oil 0.4 °
120 g water
1 g angelica
5 g gelatine
salt
sugar
For the green beans
250 g zucchini (courgette)
25 g spinach leaves
1 g zahareña (sideritis angustifolia)
5 g gelatine
salt
For the white beans
140 g cauliflower
120 g milk
100 g cream
1 g cumin
5 g gelatine
salt
pepper
For the bean sauce
250 g white bean cooking broth
80 g white wine
25 g soy sauce
10 g maple syrup
1 g sage
salt
pepper
In addition
wild onion sprouts
sunflower seed sprouts
2 tablespoons parsley oil
For the sea bass sauce
Crush all the ingredients to form a thick paste. Season and add a pinch of ginger.
For the sea bass
Spread with the sauce and cook a la plancha. Set aside.
For the red beans
Sauté the garlic with oil in a saucepan. As soon as it begins to colour, add the piquillo peppers (without seeds) and sauté together. Pour in the water and add the angelica. Leave to cook for 5 minutes, crush and strain. Season and add a pinch of sugar. Using 5 g of gelatine per 100 g of prepared sauce, blend the piquillo pepper sauce with the gelatine and bring to a boil. Pour into bean-shaped moulds. Leave to cool.
For the green beans
Wash the zucchini and spinach. Chop the first and cook both ingredients in boiling water. Once cooked, drain the vegetables and reserve 250 g of the cooking water. Crush the water, zucchini, spinach and zahareña. Strain and season.
Per 100 g of the zucchini preparation, add 5 g of vegetable gelatine. Blend the zucchini preparation with the jelly and bring to a boil. Pour into bean-shaped moulds. Leave to cool.
For the white beans
Wash the cauliflower and chop it. Cook with milk, cream and cumin. Blend and strain it. Add salt and pepper. Per 100 g of cauliflower, add 5 g of vegetable gelatine. Blend the prepared cauliflower with the jelly and bring to a boil. Pour into bean-shaped moulds. Leave to cool.
For the bean sauce
In a saucepan, reduce by about 70% the mixture of wine, soy sauce, maple syrup and sage. Once reduced, add the bean broth. Cook for 5 minutes over low heat. Remove the sage and add salt and pepper.
Remove the coloured beans from the moulds and use three of each colour per plate. Mix with parsley oil until ready to use.
Spread a small spoonful of sauce in the centre of the plate and arrange the sea bass on it. Place beans, with the oil, around the fish. Intersperse between them the wild onion and sunflower sprouts. Accompany the dish with the remaining sauce.