Ritz Carlton Cooking Part 2 from QualitaTurkey on Vimeo.

Part 2 of our series from the Atelier, Real Food Restaurant at the Ritz Carlton Istanbul. Today we feature a Sea Bass Marinade. To begin, we start with a filet of sea bass, and slice it very thin. From there, we arrange the sea bass on our serving plate, and spinkle it with moulin salt and coated in a marinade of lemon juice, carrots, green onions, red onions, corriander, and olive oil. It is a bit of a carpaccio, with the salt and lemon juice only partially cooking the Sea Bass. The dish is then topped with fluffy quinoa and romaine hearts and served. 



Filet of Sea Bass (no skin)

Moulin Salt


Green Onions

Red Onions

Olive Oil

Lemon Juice


White and Red Quinoa (washed)

Romaine Hearts

Prepare the Quinoa ahead of time, combine 1 part Quinoa with 1.5 parts water and boil. Cooked covered, Quinoa shuold be light and fluffy when finished, not sticky. 

Begin by slicing the Filet of Sea Bass thin, thin enough only to be able to absorb the lemon juice and marinante. Set on plate, and sprinkle crushed Moulin Salt over top. Chop the Carrots, Green Onions, and Red Onions, very thin. Combine in a big bowl with olive oil and the juice of 1/2 a lemon, and mix well. Set aside. Chop the Corridaner very thin, and add to marinade mixture. Mix well. Put the marinade ontop of the fish. Add a few spoonfuls of Quinoa on the side of the plate, and garnish with Romaine Hearts