September 2005
My Favorite Recipe
Hans Haas, chef at Tantris
Sea bass in olive oil
with roast pepper marinade
Serves 4
Ingredients:
80 g sea bass per person
100 g salt dissolved in 1 l water
1 l olive oil
Marinade:
500 g tomatoes
50–100 ml olive oil
1 small potato, peeled and grated
1 red & 1 yellow pepper, roasted and skins removed
Butter
Cayenne pepper
Lemon juice
Salt & pepper
Sugar
Parsley
Preparation:
Place fish in salt water for 1 minute. Heat olive oil to 60 ºC, remove from heat and lay fish in to poach for 10–12 minutes. Chop tomatoes and season with salt, pepper and sugar. Add 2 coffee cups of water and drain through a thin cloth, collecting the liquid below. Measure 500 ml of this into a pan, add the potato and heat until reduced by half. Season with cayenne pepper, salt and lemon juice. Stir in olive oil. Dice peppers, flash fry in butter and add to marinade. Add chopped parsley. Remove fish from oil and serve on mashed potato. Pour over marinade to finish.
Tantris, Johann-Fichte-Strasse 7, Tel. 361 95 90
