2 pcs. Chilean sea bass, 250 g. each
a few pcs. romanesco
a few pcs. yellow cauliflower
4 baby carrots
1 tbsp. capers
1-2 tbsp. butter
1 candy cane beet
Edible flowers for decorating
Peel the candy cane beet and slice thinly on a mandolin, place the slices in cold water to keep them crisp.
Cut the Romanesco and cauliflower in smaller pieces, no bigger than the size of a tablespoon.
Use a melon baller to make spheres of kohlrabi.
Clean the baby carrots and fry all vegetables on a pan.
Heat some butter on a pan and let it brown before adding the portion of Chilean sea bass. Fry the sea bass in the butter, add a spoonful of capers when turning the fish. Let the fish cook through until it feels firm, but flakes a little.
Plate all ingredients with bright colours facing up.