Equipment
Ingredients
Main Salad
- 450 g striped bass fillet, skinned and cubed
- 240 ml white wine
- 60 ml olive oil, extra virgin
- 80 ml lemon juice, freshly squeezed
- 2 g salt
- 1 g black pepper
- 15 g cilantro, chopped medium-fine
- 48 green olives
Nutrition (per serving)
Method
Trim any dark fat and bones from the bass fillet. Remove the skin and cut the flesh into 2.5 cm (1-inch) cubes.
Pour the white wine into a saucepan and bring to a boil over high heat (100°C/212°F). Add the fish cubes, lower the heat to medium, and poach for 3 to 4 minutes. Turn the pieces occasionally until they reach an internal temperature of 63°C/145°F and appear white and firm.
Pour the contents of the saucepan into a colander to drain the wine. Transfer the poached fish cubes to a mixing bowl.
Use a fork to gently break the fish cubes into large flakes, similar in size to lump crab meat.
Drizzle 60 ml (1/4 cup) of olive oil and 80 ml of lemon juice over the fish. Season with salt and pepper to taste and toss gently to coat.
Add the chopped cilantro to the bowl and fold it gently into the fish mixture to combine.
Portion the warm salad onto four plates. Garnish each serving with 12 green olives and serve immediately.
Chef's Notes
- For the best flavor, use a high-quality extra virgin olive oil. Its fruity notes will complement the delicate striped bass.
- When poaching fish, ensure the liquid is simmering gently, not boiling vigorously, to keep the fish tender and moist.
- Taste and adjust the seasoning (salt, pepper, lemon juice) *after* the fish has been tossed with the dressing. The olives will also add saltiness, so it's best to season incrementally.
- Serve this salad immediately after preparation while the fish is still warm for the best texture and flavor contrast.
Storage
Refrigerator: 24 hours — Best consumed immediately while warm.
Reheating: Gently warm in a pan over low heat; do not microwave to avoid rubbery texture.
