Recipe by Chef Anupam Banerjee
Created for Dilmah Chefs & the Teamaker in Colombo in May 2014

Serves: 1


Pan-frid seabass
100gsea bass steak
5g butter
2g salt
2ml olive oil

Cauliflower purée
200g cauliflower
200ml milk
1/2 tsp salt
1/4 tsp white pepper
1 tsp unsalted butter

Jasmine and green tea infused vegetables
1 no. baby carrot, peeled and slit into 2
1 no.turned beetroot
2 no.turned potato
2 no.asparagus spears
5g Dilmah Green Tea with Jasmine Flowers
300ml vegetable stock
10g butter

Warm potato chive salad
1 tbsp diced potato, boiled
1 tsp chopped shallots
1 tsp olive oil
1 tsp chopped chives
1 tsp soft butter

Lobster foam
200ml lobster bisque
5ml saffron water
3g salt

Balsamic glazed Cipollini onions
1 no. baby white onion
20ml balsamic vinegar

Pickled baby onions pearls
1 no. baby white onion
20ml red wine vinegar
20ml water
20g sugar


Pan-fried sea bass
Heat a non stick pan, melt the butter, add olive oil and warm it up.
Dab the fish dry kitchen towel, season ,place skin side down and slow cook to achieve a crisp skin.

Cauliflower purée
Place trimmed cauliflower and milk in a deep-bottomed pan boil until the cauliflower is tender and cooked through.
Season with salt and white pepper, add the butter.
Strain the cauliflower, and blend to form a smooth thick purée.
Spoon onto the plate and serve along with the sea bass.

Jasmine and green tea infused vegetables
In a pan bring the vegetable stock to a boil, remove from heat and add the tea leaves.
Allow to steep for 5 minutes, strain.
To the tea infused stock add the vegetables and butter.
Vacuum pack the vegetables individually with the tea liquor.
Cook sous-vide at 70?Cfor 30 minutes.
Serve with the cauliflower purée.

Warm potato chive salad
In a pan, sauté the chopped shallots to a pale pink with the olive oil.
Take the pan off the flame, add the boiled potatoes, chopped chives and soft butter.
Season with salt and mould( take care the potato salad is warm).

Lobster foam
Bring the lobster bisque to a boil add saffron water, season and froth using a hand blender.

Balsamic glazed Cipollini onions
In a pan, reduce the balsamic vinegar with sugar and onion till it glazes the onion completely and is almost evaporated.
Cool and serve with the tea steeped vegetables.

Pickled baby onions pearls
In a pan, reduce the vinegar with sugar, water and onion, till the onion becomes soft and turns pink.
Cool , remove the top two layers and serve along with the tea steeped vegetables.

Assembly of the plate
Mould the potato and chive salad on the left side of the plate.
Spoon a dollop of warm cauliflower puree on the right and pull away.
Arrange the tea steeped vegetables on the cauliflower puree, garnish with baby herbs, baby arugula leaves and flying fish roe.
Place the pan-fried fish on top of the potato chive salad.