SEA BASS MARINATED IN CITRUS WITH COLD ORANGE ESCABECHE

Iván Mateo, Espacio IME | Motril

PREPARATION

Step 1. Marinate the sea bass with salt and sugar.

Step 2. Grate the citrus peel and add it. Leave it in the cold chamber for about 25/30 minutes.

Step 3. Remove the excess salt and rinse it with a bit of water.

For the orange escabeche

Step 1. Sauté the onion, garlic and carrot.

Step 2. Add the vinegar and white wine and let it reduce.

Step 3. Add the orange juice, let it cook for 10 more minutes and blend it.