Using a very little oil in a frying pan, sear the three types of fish, skin side down first. Then turn and sear until thoroughly cooked. Set aside.
Sea bass
Liquidize the strawberries, strain and reduce in a small pan until syrupy in texture.
Sole
Brown the banana on both sides in the clarified butter. Keep the butter. Reduce the cream to sauce consistency, then add the curry powder. Mix well and set aside.
Red mullet
Slightly reduce the orange juice and add the coconut milk. Reduce until sauce consistency, then add the dried orange peel and set aside.
Plate the three fish into bite-size pieces, each with its accompaniments: the sea bass with a thin slice of strawberry, escarole, dianthus, basil microgreens and strawberry sauce; the sole with a thin slice of banana, baby mesclun leaves, violets, spring onion microgreens and curry sauce; and the red mullet with a large orange segment inside, together with the nasturtium, the mizuna leaf, basil, Hawaii salt and the coconut and orange sauce. Add a little extra virgin olive oil.
Chef's Remark:
"As I see it, this is a feminine dish, with subtle aromas and the perfume of flowers. We serve it as three dishes in one, or you could prepare and serve each fish on its own, increasing the quantities accordingly."
Preparation by: Montse Estruch
Mysti 05 (DOCa Priorato, made from Garnacha, Syrah and Cabernet Sauvignon), by Celler Mas de les Pereres. This powerful, deep-colored wine, fruity in the mouth and with touches of oak is a delight for the taste buds and perfect to accompany this fish dish with its feminine touches.
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