Sea bass in clay crust from the pizza oven
Simple, pure with passionate depth. This is the best way to describe Willem Hiele's cuisine, which manifests itself in this delicious fish dish.
Servings 4 people
Equipment
- Pizza oven or BBQ with lid
- Wecking jar
- Clay
- Baking paper
Ingredients
- 1 sea bass cleaned
Filling
- Sorrel
- fennel leaves
- lemon verbena
Salad
- Cauliflower florets from overgrown cauliflowers or ordinary
- green asparagus
- 1 handful of sorrel
- 1/2 handful of lemon verbena
- 1/2 handful of fennel leaves
- Fermented tomato can be replaced by regular tomato but is different in taste experience
- 2 tbsp Basil oil
Fermented tomato
- Fresh organic tomatoes
- water until it is completely submerged
- 2 % salt of the total weight of water + tomato
Basil oil
- 100 ml light olive oil
- 20 gr. basil
Instructions
Fermented tomato
- Weigh the weight of your fermenting jar and fill it with the tomatoes and add water until the tomatoes are completely submerged. Weigh the difference in weight.
- Drain the water and mix it with 2% of the just weighed total in salt. Dissolve the salt in the water and pour back into the clean weck jar over the tomatoes.
- Place the water lock on the weckpot and place it in a warm (25-30°C) dark place for at least 3 weeks. In this recipe fermented tomato of 1 year old was used.
Basil oil
- Heat up the oil and lightly heat it up at a low temperature fire(+-80°C) and add the basil.
- Let the oil infuse with the basil for +- 1 hour.
- Remove the basil leaves and pour the oil into a sterile bottle.
Sea bass in clay crust
- Fill the abdominal cavity of the cleaned sea bass with leaves of sorrel, lemon verbena and leaves of fennel (or fennel).
- Place the rest of this foliage on baking paper and roll it around the sea bass. In this way you can create a steam oven with herbs inside the pizza oven or BBQ.
- Roll out the clay and place the package on the clay (+-1/2cm). Then wrap the sea bass in herbs in the clay and place for +-20 minutes (depending on the size of the sea bass) in the hot pizza oven (+-300°C).
- Carefully take the sea bass in clay crust out of the oven and gently tap the clay open. Remove the foliage and serve the sea bass with the salad.
Salad
- Lightly drizzle the cauliflower florets and asparagus with oil and sprinkle with salt. Grill over medium heat until slightly charred.
- Spread the sorrel, lemon verbena over the plate and place flakes of sea bass in clay crust on top. Also place pieces of fermented tomato between the sea bass pieces.
- Place the grilled cauliflower and asparagus on top and add the fennel leaves.
- Finish with 1 tablespoon of the juice of the fermented tomato and basil oil to taste.