Emiliano - XVIII Festival Gourmet Puerto Vallarta

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INGREDIENTS
• 200 grm of Sea bass fillet
• 30 grm of tomato
• 4 Spinach leaves
• 1 branch of purslane
• 200 ml of fish soup
• ¼ a teaspoon of garlic
• 30 ml corn oil
• 40 ml of white wine
• Salt and pepper.

For The Saffron Sauce:
(Enough For 7 Orders)

INGREDIENTS
• 1 grm of Saffron
• 50 grm white onion
• 20 grm butter with salt
• 500 grm of shrimp broth
• 150 ml of heavy cream
• ½ garlic clove
• 50 ml of white wine
• Salt to the taste

PROCESSING
In a hot pot or pan put the butter until is melted, immediately add the onion until it turns brown and transparent, then add the garlic and saffron, wait a couple of minutes and put the white wine for two minutes until the alcohol is evaporated, then add the shrimp broth and let it boil over medium heat for 5 minutes, after that, add the heavy cream and turn down the heat to a minimum, then, strain the sauce and return to normal heat for two minutes, rectify the flavor and it is ready.

In a very hot pan, pour corn oil and immediately the sea bass fillet until it is fully seared, add the garlic, salt and pepper and let it brown; add the fish broth over it, then let the fish cooked on medium heat, for 5 minutes, and turn off the heat. In another separate hot pan, pour olive oil and then sauté the tomato, spinach and purslane, and finish with the white wine.

MOUNTING
In a deep dish, put the stir-fry in the center of the plate, then serve the sea bass fillet on top of our sauté vegetables then add the juice resulting from the cooking, to finish, apply two tablespoons of saffron sauce on the fish and it is ready.

CHEF MARCO VALDIVIA