4 people
For the sea bass in schisandra brine
4 sea bass fillets (125 g per serving)
500 ml schisandra infusion (Schisandra sinensis)
30 g fine salt
olive oil
For the sea bass sauce
1 onion
1 leek
1 clove of garlic
15 g fried bread
10 schisandra berries
50 g olive oil
salt
pepper
For the red confetti
24 piquillo peppers in oil
salt
sugar
For the green confetti
180 g spinach leaves
salt
For the potato with red and green paper
100 g boiled potatoes
3 anchovies in olive oil (canned)
5 green Ibarra chillies
pinch of chopped parsley and sage
salt
pepper
For the schisandra broth
¼ chicken
100 g cooked meat
1 onion
1 bouquet garni (leek, parsley, thyme, carrot)
2 g schisandra
1 g salvia
salt
pepper
In addition
sage leaves
schisandra berries
For the sea bass in schisandra brine
To prepare the schisandra infusion (500 ml of water, 10 g schisandra flowers), boil the water and add the schisandra off the heat. Cover and leave to stand for 5 minutes. Strain.
When cold, thoroughly dilute the salt in the schisandra infusion. Add the sea bass fillets to the infusion and leave to sit for 25 minutes. After that time, lightly dry with kitchen paper and momentarily dip them in the sauce and cook them a la plancha with a drop of oil. To finish cooking, preserve them in olive oil. Set aside.
For the sea bass sauce
Sauté the vegetables with a dash of olive oil. Add the remaining ingredients. Crush and add salt and pepper.
For the red confetti
Grind the peppers to a homogeneous paste. Season with salt and sugar. Spread the mixture very thinly between two sheets of paper and leave to dry at 60°C. Once dry, cut with a stationery cutter for making confetti. Save the remaining red sheets.
For the green confetti
Cook the spinach leaves in salted boiling water. Drain well and mash thoroughly, checking the salt. Spread the mixture between two sheets of paper and leave to dry at 60°C. When it is dry, cut it with a stationery cutter for confetti. Save the remaining green sheets.
For the potato with red and green paper
Roughly chop the anchovies with the chillies. Stir in the cooked potato and crush with a fork, to make a purée. Add the sage and parsley and season the mash.
Wrap it in the leftover green spinach and red pepper sheets to form a few stuffed tubes.
For the schisandra broth
Loosely cover all the ingredients, except the anise, with water and cook for 3 hours over low heat. Skim as it begins to cook and whenever necessary. Strain.
Make an infusion with the schisandra and sage. Strain and add salt and pepper.
Place the sea bass in a soup dish, accompanied by the infused broth. Pour the confetti, schisandra berries and sage leaves over the sea bass. Place stuffed tubes alongside.