Sea bass and green tea

March, 06/2022 - 09:21

With chef Nguyễn Ngọc Quyên of Movenpick Hotel Hanoi.

with chef Nguyễn Ngọc Quyên of Movenpick Hotel Hanoi

chef Nguyễn Ngọc Quyên

A culinary creation marrying savoury flavours with a touch of chocolate, Mövenpick’s “food artisans” present sea bass and green tea, for a delicious, unconventional fine dining taste.

INGREDIENTS

-  Sea bass fillet with skin left on (thick fillet): 4 x 150gr

- Butter: 90gr

- Rapeseed oil: 4tbsp

- Large potatoes: 2

- Sea salt and freshly ground black pepper to taste

For the nut topping

-  Chocolate: 20gr

-  Hazelnuts: 1tbsp

- Almonds: 1tbsp

- Chili flakes: 1tbsp

- Panko breadcrumbs: 2tbsp

For the green tea beurre blanc

- Shallots: 4

- Green tea (Matcha): 4gr

- White wine: 200ml

- White peppercorns: 1tsp

- Cream: 40ml

- Butter, ice-cold and diced: 80gr

- Sea salt: ½ tsp

- Cayenne pepper: 1 pinch

For the garnish

- Baby spinach: 40gr

- Shallots: 2

- Butter: 10gr

- Finely diced carrots, celery and leeks: 20gr

- Small bowl micro-leaves: 1

- Sea salt and freshly ground black pepper to taste

Sea Bass and green tea

METHOD

1. Cut the potatoes in half lengthways, leaving the skin on

2. Make cuts in the fish skin with a sharp knife and season with salt and pepper

3. Heat the rapeseed oil and butter in a pan until foaming then add the potato slices

4. Place the fish fillets on the potato slices and keep drizzling with the fat until the fillet is cooked

For the nut topping

Mix all ingredients together roughly in a food processor

For the green tea beurre blanc

1. Peel the shallots and cut them into fine slices. Heat the white wine, green tea (matcha) and crushed peppercorns together. Add the cream and bring to the boil briefly, then gradually stir in the ice-cold cubes of butter

2. Put the mixture through a fine sieve

3. Season with sea salt, freshly ground pepper and a little cayenne pepper

For the garnish

Wash the baby spinach and pat dry, chop the shallots and sweat them in butter with the finely diced vegetables, season with salt and pepper

To serve

Place the fish fillet on a pre-warmed plate with the skin up. Cut the potato slices into diamonds and place them around the fish fillet with the baby spinach, diced vegetables and micro-leaves. Pour over the beurre blanc and sprinkle with the nut topping.

Sea bass and green tea are available as the main course in the four-course special menu for International Women’s Day, available from 7-8 March at VNĐ 350,000 per person. To reserve a table call +84 24 3822 2800 for Mövenpick Hotel Hanoi’s hotline. VNS

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