Sea bream fillet with zucchini scales on marinated vegetables

Ingredients for 4 servings:

• 2 small fish(s), sea bream or 4 fillets without skin
• Sea salt
• some olive oil
• 12 shallots
• ½ red bell pepper(s), pitted and peeled
• ½ bell pepper(s), yellow, pitted and peeled
• ½ bell pepper(s), green, pitted and peeled
• 1 small carrot(s), peeled and cut into diamonds
• 1 stalk(s) Celery
• 50 ml olive oil
• 2 anchovy fillets
• ¼ chili pepper(s), pitted and finely chopped
• 1 sprig(s) lemon thyme
• 1 bay leaf, fresh
• 8 saffron threads
• 10 pepper berries, pink
• 300 ml vegetable stock
• 2 tbsp vinegar, homemade vanilla vinegar
• 2 tsp lemon confit *
• 1 pinch(s) of sugar
• 2 small zucchini
• Lemon(s) Confit:*
• 2 lemons, preferably organic
• 20 g sea salt, coarse
• 20 g sugar
• 1 tsp honey
• 1 clove(s)
• 8 coriander seeds
• ½ vanilla pod(s), the pulp

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 7 hours 40 minutes

Fish course to my competition menu

Lemon confit: Wash the lemons with hot water, then slice very thinly with a sharp knife; use a slicer if necessary. Remove the pips from the lemon slices and mix the slices with the other ingredients in a small saucepan. Cover the lemon mixture and heat over very low heat until a liquid has formed. Remove the clove and puree the mixture with a hand blender. Set aside until ready to use. Vegetable side dish: First prepare the vegetables, as they should marinate for about 6 hours. Peel the shallots and trim off some of the root stem, but the shallots should still be attached. First cut the bell pepper into strips, then into diamonds. First slice the carrot, then into diamonds. Wash the celery and remove the strings. Bring a small pan of salted water to a boil. Blanch the shallots in it for about 4 minutes, remove them, and refresh them in iced water. Blanch the carrots in the stock for 2 minutes, then add the celery and blanch for another 2 minutes. Remove everything from the stock and plunge into iced water. Reserve the stock. Heat the olive oil in a pan, melt the anchovy fillets, add the garlic and chili and sauté, add the thyme, bay leaf, peppercorns and saffron and pour in the vegetable stock. Season with vinegar and lemon confit, salt and pepper and bring to the boil. Add the shallots and carrot rue and cook until cooked through, then add the remaining vegetables and cook for a while longer until all the vegetables are cooked but still have a bite. Allow to cool in the marinade and let it marinate. Fish fillets: First, cut off the dorsal and ventral fins of the sea bream with scissors. Using a fish scaler or the back of a heavy knife, scale the fish from the tail towards the head under running water. To fillet, first cut off the head. Now use a sharp knife to cut out the fillets from head to tail along the central bone. Always cut along the bone. To skin the fillets, place the knife between the fish skin and meat and make a small cut so that you can grasp the skin with your fingers. Now pull the skin back and forth along the edge of the knife. Rinse the fillets and use fish tongs to remove any remaining bones. Cut the zucchini into thin slices, season with salt and let them sit for about 3 minutes. Then pat off any excess water with kitchen paper. Arrange the zucchini slices in a scale pattern on the sea bream fillets. Brush a baking tray with olive oil and sprinkle with sea salt. Place the fish fillets on the sea salt and cook in the oven at 80°C for 30-40 minutes. Reheat the vegetables in the marinade. Presentation: Remove the vegetables from the marinade with a slotted spoon and arrange them in the center of a warmed plate as a base. Place the fish fillet on top. Garnish with a sprig of chervil and some edible flowers.