Fillet of sea bass with crushed potatoes and chorizo

by Eric Chavot,
   
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Aioli

  • 9 garlic cloves (cooked)
  • 1 garlic clove raw (no stem)
  • 3 egg yolks (raw)
  • 3 egg yolks (cooked)
  • 25g Dijon mustard
  • 25ml olive oil
  • 25ml vegetable oil
  • ½ lemon (juiced)
  • Salt and pepper
  • 1 dash Pernod
Crushed potato
  • 35g charlotte potatoes (blanched and roasted)
  • 5g spring onion (wilted)
  • 5g black olives (pitted)
  • 5g oven-dried tomatoes
  • Julienne of basil and aioli
  • 3–5g confit shallots
Chorizo
  • jus 75g cooking chorizo
  • 75g dried chorizo
  • 50g roasting glaze
  • 1L chicken jus
  • Garlic and thyme
  • Aioli
Aioli

Blend the mustard, raw eggs, cooked eggs, the raw and cooked garlic, salt and pepper. Add the oil slowly to start (like when making a mayonnaise) then faster. Finish with the lemon juice and Pernod. Season to taste.

Crushed potato

Put the confit of shallots into the microwave for 30 seconds to warm slightly. Crush the potatoes. Warm the remainder of the ingredients and mix together. Add the basil at the very end and bind together using the aioli.

Chorizo jus

Sweat the garlic and thyme in a pan over a medium heat. Add the roasting glaze. Combine the two chorizos, add a little sparkling water and olive oil, and heat in the microwave. Add the chicken jus and reduce on a low heat. Finish with tomato or chorizo oil.

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