Samuel Naveira proposes this recipe for cured sea bass fillet. Prior to joining MuNa, Samuel gained experience working in the kitchens of renowned restaurants including El Ermitaño* (Benavente), Cocinandos* (León), La Candela Resto* (Madrid), Sergi Arola Gastro** (Madrid) and A’barra* (Madrid). He was a finalist for the the Revelation Chef Award at Madrid Fusión, the Aquanaria 2023 sustainability award, and is included in the Basque Culinary Center’s list of ‘100 young talents in gastronomy’. En MuNa*, the first restaurant to receive a MICHELIN star in El Bierzo, showcases the resources of its land through a combination of creativity, products, and environment.
Aquanaria is the foremost marine aquaculture company in Spain, currently specialising in XXL sea bass. Aquanaria sea bass mature and exercise in the turbulent waters of the Atlantic Ocean for over four years. They are caught at night, upon request, after a period of fasting. This ensures freshness, animal welfare , and a longer shelf life. Within 12 hours of being caught, the seafood is delivered to the restaurants, ensuring maximum freshness.
FISH CURING TECHNIQUE
Curing is a preservation technique that extends the shelf life of food. It involves processes such as salting, smoking, and drying. It also creates new flavour and texture nuances, which is the primary reason for its current usage. Although it is more commonly used for meat, more and more chefs are using this method for fish. The quality of the raw materials largely determines the success of this technique. Freshness and the absence of stress in the life and death of the animal are key factors.
In this recipe, Samuel first cures the meat with a dry mixture of salt and sugar. He then allows it to dehydrate and mature in cold storage. The chef uses an Aquanaria sea bass fillet, which is ideal for this technique due to its thickness and optimal level of infiltrated fat. The sea bass served at the restaurants is guaranteed to be fresh and prepared with technical and hygienic precision.
METHOD
- Cure the fillet in a mixture of salt and sugar for three days in a curing chamber.
- After the time has passed, remove any excess salt and sugar.
- Grind the spices into a fine powder and set it aside.
- Coat the fillet with the spices and hang it in cold storage for at least 25 days.
PLATING
Slice the cured fillet thinly and arrange it on a long, flat plate.
