Recipes: Barcelona's Chef Marcos whips up some Grilled Sea Bass and King Crab Salad in Kolkata

Chef Marcos Sierra Sahun from Barcelona shares two exotic Spanish recipes with Indulge

Sharmistha Ghosal Published :  02nd October 2018 12:00 AM   |   Published :   |  02nd October 2018 12:00 AM

Chef Marcos Sierra Sahun

Recently Chef Marcos Sierra Sahun from Barcelona, was here in Westin Kolkata Rajarhat to organize an authentic Spanish Cuisine fare, Una Fiesta. The chef rustled up some li smacking dishes from various regions of Spain during the 10-day long festival. For those, who missed it, Indulge has got hold of two recipes from Chef Marcos.

Grilled Sea Bass

Grilled Sea Bass

For the puree:

One unit of celeriac: 500 gm

Milk: 100 ml

Butter: 125 gm

Some cream and extra virgin olive oil

For the roasted celeriac:  One unit celeriac, black pepper, salt, olive oil

For the sauce: One litre of chicken stock, five units of thyme, 300 gm of garlic with skin, French butter, mini carrots, mini green peas, green asparagus, ancient mustard, black truffle oil, sea salt flakes.


For the celeriac: Peel the celeriac, season and add a good jet of olive oil. Wrap in aluminium foil and cook in the oven for 1.5 hours at 145 º C. Chill for 12 hours and finely cut in the slicing machine.

For the puree: Peel the celeriac and cut in small pieces. Put in a pot with the milk and some salt, cook until it´s tender. Strain the milk and mash in the Thermo mix with the cream and butter, add the salt, truffle oil and black pepper.

For the sauce: In a pot put the chicken stock with the garlic and thyme. Reduce at a low fire until it reduces to 150 gm. Add the butter and emulsify slowly with the whisk. Add the lemon juice.

Barceloneta King Crab Salad

“Barceloneta” King Crab Salad


“Txangurro” crab: 500 gm

King crab: 100 gm

Spring onion:  50gm

Boiled egg: 75 gm  

Mayonnaise: 85 gm  

Tuna belly: 50 gm

Salt, chives, extra virgin olive oil, black pepper, savory sesame cones

Elaboration: Cut the onion very fine. Crumble the crab carefully and make sure no bones are left. Add the onion and the rest of the ingredients. Finish with the olive oil and the black pepper.