Gulf News Food Show's grilled seabass fillet with lemon-spiced compote and mugnaia Sauce

Lemon-spiced compote

Cut the lemon into segments, removing any seeds.

Place the lemon segments in a sous vide bag with the red chili and sugar. Vacuum-seal the bag and cook sous vide at 68°C (155°F) for 1 hour.

After cooking, remove the lemon segments from the bag and lightly caramelize them in a hot pan for a few minutes.

Blend the caramelized lemon mixture in a blender until smooth, then strain through a fine chinois or fine mesh strainer to create a smooth compote.

Mugnaia Sauce

Dice the onion and quarter the artichokes.

In a heavy-bottomed pan, heat olive oil over medium heat and sauté the onions and artichokes until they are caramelized and golden brown.

Deglaze the pan with the lemon juice, allowing the liquid to reduce slightly.

Add the vegetable stock and let it simmer gently until all ingredients are tender and flavors meld.

Blend the sauce until smooth and strain through a fine chinois for a silky finish.

Seabass

Lightly season the seabass fillets with sea salt and white pepper.

Heat a non-stick pan over medium heat with a small amount of clarified butter or olive oil.

Place the fillets skin-side down and sear until the skin is golden and crisp, then flip and finish cooking for another few minutes until cooked through.

Plating

On each plate, spoon a base of the Mugnaia sauce, creating an elegant swoosh.

Place a seared seabass fillet atop the sauce.

Add a dollop of the lemon-spiced compote beside each fish for a refreshing touch.