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Marinated Sea Bass with Green Cupcakes and Mango Caviar Ingredients: For the marinated fish and scallops: • Sea bass • Scallops — 6 pcs • Red cabbage — 500 g • Salt — 80 g • Sugar — 45 g • Whiskey — 50 ml For the mango caviar: • Vegetable oil • Mango — 200 g • Agar-agar — 3 g • Sugar — 30 g • Water — 100 ml For the green cupcakes: • Spinach — 100 g • Parsley — 50 g • Egg white — 195 g • Sugar — 30 g • Salt — 5 g • Flour — 50 g • Baking powder — 3 g For the green oil: • Parsley • Olive or vegetable oil For the puree: • Parsnip • Celery leaves • Spinach • Salt • Cream Instructions: 1. Finely chop the cabbage, add salt, sugar, and whiskey, and mix until homogeneous. Clean and prepare the fish fillet and scallops. Place a layer of marinated cabbage at the bottom of a container, then add the scallops and cover them with another layer of cabbage. Repeat the same with the fish and refrigerate for at least 12 hours. 2. Prepare the vegetable oil in advance and refrigerate it. Cut the mango and blend it until smooth. In a saucepan, combine the mango puree with agar-agar and water, and bring to a boil. Pour into a dropper bottle and carefully squeeze the puree into the vegetable oil (to form caviar). Then strain the caviar through a sieve. 3. For the cupcakes, blend all ingredients together, then pour the batter into a cream siphon. Make cuts in the bottom of paper cups and fill them with batter. Cook in the microwave for 80 seconds. 4. For the puree, boil the parsnip, then briefly add spinach and celery leaves. Blend all puree ingredients until smooth. 5. For the green oil, blend all ingredients together and strain through a sieve. 6. Serve marinated scallops and sea bass with green puree, mango caviar, and green oil. Enjoy your meal! #MarinatedSeaBass #MangoCaviar #MolecularCuisine #GreenCupcakes #GourmetCooking #HomeCooking #SeafoodRecipe #FineDining #FoodArt #CulinaryCreativity #HealthyEating #ChefInspiration #CookingAtHome #DeliciousRecipes #foodie