Met Extra February 2025Pan Seared Tuscan Bronzino, Sweet & Sour Carrot Puree, Sauteed Kale, Salsa Verde

Pan Seared Tuscan Bronzino, Sweet & Sour Carrot Puree, Sauteed Kale, Salsa Verde
Sweet & Sour Carrot Puree Recipe

480g sliced peeled carrots

480ml champagne vinegar, reduced to 120ml

120g orange marmalade

120ml grapeseed oil

Method

Cook carrots till fork tender.

Place carrots, marmalade, and reduced vinegar in a Vita Prep blender.

Blend till smooth and slowly add grapeseed oil till emulsified, adjust with salt and white pepper.

Salsa Verde Recipe

120g green basil, packed

60g flat-leaf parsley, packed

30g mint leaves, packed

60g gherkins, roughly chopped

1 tbsp capers

3 tsp Dijon mustard

25 ml red wine vinegar

190 ml extra virgin olive oil

1 tsp salt

3 ice cubes

Method

Place all ingredients in Vita Prep blender.

Blitz until smooth or to your desired texture.

Assembly of Dish

Pat the skin dry on the fish and salt and white pepper both sides.

Get a pan hot on medium heat with canola oil and place skin side down and press and hold fish for 20 seconds so you have full contact with pan.

Cook fish for 4 minutes on skin side then flip and cook for another minute then set aside.

Using another stainless pan get it very hot olive oil and sauté cut kale with just a little salt, let kale get golden brown on some sides because of high heat.

Place warmed carrot puree on plate, place sauteed kale, then fish.

Pipe the salsa verde puree on plate and garnish with micro greens.

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