Caribbean inspired seabass by Margarita Vaamonde

Ingredients for the Caribbean Inspired Seabass, Achiote Paste Marinade, Crispy cassava, Sweet Corn Gnocchi with Fish Fumet Foam


2 Seabass Fillet about 180gr each
10gr Achiote or Annatto Paste
50ml Freshly squeezed orange juice
2tbsp Olive oil
Salt and Pepper, to taste
Smoke Gun
(I used Applewood chips in mine)


250gr Cassava
1 small bunch fresh Coriander
1 small bunch fresh Parsley
2 tbsp Olive oil
½ Lemon, juiced
Salt and pepper, to taste


300gr Sweet corn kernels
80gr Sugar
5gr Salt
80gr Kuzu (thickening agent)
Smoke Gun
(I used Applewood chips in mine)


100ml Fish stock (with the seabass head and bones)
50ml Cooking cream
Fresh coriander, small bunch, stems only
1 tbsp Lemon juice
1 tsp Soy lecithin
Salt, to taste

Marinate fish

Porter à ébullition tous les ingrédients et cuire pendant 2 minutes.

For the Achiote Marinate, mix in a bowl the achiote paste, orange juice, olive oil, and whisk until all ingredients are incorporated.

Put the fish fillets inside the mix and allow them to marinate for at least 25min.

Smoked corn gnocchi

For the smoked corn gnocchi, fill a pot with water, bring it to a boil and add the sugar and salt.
Add the corn kernels and let them cook until tender. Strain the corn and keep some of the cooking liquid on the side (about ½ cup).
Blend the sweet corn and then pass the mixture through a fine chinois to achieve a smooth puree. Keep on the side.
In another pot, add the reserved cooking liquid and the Kuzu, whisk to incorporate and add the corn puree to the mix.
Place the pot at medium heat and start to whisk until it begins to boil. It will start to thicken up, keep whisking until the puree is so thick it starts to separate from the pot.

Once this is achieved, remove from the heat and pour the mixture into a piping bag.

Make an ice bath, cut the tip of the piping bag (about 4 cm).
Start to pipe the “gnocchis” inside the iced water. Let them sit there for about 5 min till they’re solid and remove them from the water. Keep in a separate container and reserve.


For the gremolata, peel the cassava and pass it through the biggest part of a micro-plane, to make thin flakes.
Rinse them in ice water, dry them with a paper towel and deep fry them until golden and crispy. Add some salt and reserve.


Chop the fresh parsley and coriander thinly and put them in a bowl with some lemon zest, olive oil, lemon juice, salt and pepper. Keep this mix and right before serving the dish, fold inside the mixture the crispy cassava flakes.

Fish fumet foam

For the foam, put in a sauce pot the fish fumet, cooking cream, salt, pepper and lemon zest and juice. Put it in medium heat and let it break to a boil. Add the soy lecithin, mix it well. Before serving. Put the warm mixture in a sauce pot or a tall container, where you can start to mix it with the hand blender. Put the container (or pot) to a 45-degree angle and keep only half of the mixer inside the liquid. The idea is to generate as many bubbles as possible. Once you have enough of them and they’re stable then you can add it to your dish. Serve immediately.

Cooking Fish

In the other pan, cook the marinated fish with some olive oil, sear both sides of the fish, and finish it with some butter and lemon juice at the end. But it in the oven for 3 minutes or until the fish is fully cooked.


To serve, put the corn gnocchi in the bottom, place the cooked fish fillet and pour the fresh gremolata on top of the fish. Top the dish with the lemon foam and serve. Enjoy!


Zéro déchet

Zero waste

Bourgeat is a signed-up member of the “Zero Plastic Waste” program piloted by