Grilled Striped Bass with Pil Pil Sauce

Preparation

Striped bass

1. Remove the scales from the striped bass using the sukibiki technique.
2. Cut out the desired piece of fish, leaving the skin on.
3. Season with salt and oil.
4. Grill both sides, using a weight to keep the skin flat.

Kale Leaf

1. Season a kale leaf with salt and oil.
2. Grill for a few seconds on both sides until crispy and flavorful.

Pil Pil Sauce

1. Chop off the head of the fish and boil it in water, reducing it to create the base.
2. Emulsify with garlic and fish throat oil. Add lemon.

Parsley Oil

1. Blanch fresh parsley.
2. Blend with oil.
3. Strain to obtain a clear parsley oil.

Plating

1. Place the grilled fish on the plate.
2. Add the crispy kale leaf on top.
3. Pour the parsley oil next to the fish.
4. Pour the pil pil sauce into the middle of the oil.

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