Pan-Fried Sea Bass With Beetroot

Conservatory Lounge Bar
Andrei Nikitin is chef at the Conservatory Lounge & Bar at the Ararat Park Hyatt Hotel.

Per portion:
180g sea bass fillet
20g smoked sturgeon tartar
40g beetroot slices
Sichuan pepper
Thyme
Rosemary
Sliced beef salami
Vegetable oil
Olive oil

For the beetroot emulsion (serves four):
3 beetroots
200g butter
Sea salt
White pepper

Mix the beetroots in a blender to create a juice. In a pan, bring the juice to a boil, then whisk in the butter along with a pinch of salt and pepper.

Fry the sea bass in vegetable oil on both sides until it is golden brown. Then place it in the oven for four minutes at 170 degrees.

Glaze the beetroot slices with butter and Sichuan pepper and place in the center of a plate. Then arrange the beef salami slices on top, followed by the sea bass. Pour on the beetroot emulsion and place the sturgeon tartar on top of the sea bass along with the thyme and rosemary bouquet.

Before serving, drizzle a little olive oil and sprinkle some Sichuan pepper.