This recipe is the perfect opportunity for food-enthusiastic cooks to share at dinner parties, with tomato jelly lends another layer of interest and wow factor to the dish, which will surely impress any guests.

1. Prepare 4 pieces of Chilean Seabass weighing approx. 60g each. Vacuum seal with olive oil, sous vide at 60°C for approx. 10 minutes.


2. Create the Ajo Bianco by blending the below ingredients in the Thermomix at 80°C, pass through a fine sieve and bring to boil, then flavour with white pepper, salt, and tomato vinegar:
   
   
   
   • 250g tomato water
   
   
   • 18g confit garlic
   
   
   • 75g roasted almonds
   
   
   • 50g milk
   
   
   • 125g crème fraiche
   
   
   • 125g mascarpone
   
   
   • A dash of tomato vinegar
   
   
   
   


3. Create Tomato Ragout with 2 green zebra tomatoes by blanching and peeling the skin. Dice and marinate with salt, olive oil and a little tomato vinegar.


4. Create Tomato Jelly with the below ingredients by bringing the tomato water and agar to boil, add the soaked gelatine and pour into a thin layer in a baking tray. Cut out the desired size and cover the cooked fish with it.
   
   
   
   • 200g tomato water
   
   
   • 2 sheets of gelatine
   
   
   • 2g of agar agar
   
   
   
   


5. Garnish with chives and toasted almonds.


6. Serve and top the dish with N25 Kaluga Hybrid.