Sea bass sous vide in sea water, pan fried and raw marinated in soy, olive oil and orange peel with crispy fried skin. The three opposing methods give lots more textures out of the same fillets and I think make for a more interesting dish. It's a pity I didn't get a better picture of the pan fried one. I was really proud of how well it came out.
The pil-pil sauce I made by making a rapid white wine reduction with the bones and adding some garlic and chili infused olive oil as a slow emulsion to the result. I also added lemon juice, a little sherry vinegar and parsley at the end. It's not a traditional pil-pil which should be made with slowly emulsifying salt cod with olive oil in a pan, but its my interpretation...also I didn't have any salt cod.
