In my previous post I promised you two recipes we prepared during the the course at the cooking school Salotto del Gusto with Chef Maurizio Dall'Omo.
As impressive and fancy as they look, they were both quite simple and really let the main ingredient to shine through. They are perfect to serve at a dinner party: I promise your guests will think you slaved away in the kitchen all day.
It is hard to give you exact quantities as there were so many of us, but I would calculate one average sized Mediterranean sea bass per diner, if you are making both courses.
Sea bass quenelle in fish fumet
As a starter we made a sea bass quenelle in a fish fumet. The fumet was exceptional, so simple and essential, yet full of flavor... the true essence of the sea in a spoonful. The quenelle was extremely delicate in texture and taste and perfectly accentuated by the thyme.