El Celler de Can Roca Recipe- Smoked Sea Bass with Apple and Vanilla

Chef Joan Roca of El Celler de Can Roca – Girona, Spain

Ingredients for Smoked Sea Bass with Apple Acid and Vanilla Oil for 4 People


  • Extra-virgin olive oil
  • 4 vanilla beans
  • 2 apples (Granny Smith)
  • 1 vacuum bag

For Sea Bass:

  • 4 pieces sea bass
  • Salt
  • 2 Tablespoons smoked olive oil
  • 1 vacuum bag

Preparation of Smoked Sea Bass with Apple Acid and Vanilla Oil:

For Sauce:
Seal the oil with the vanilla in a vacuum bag and cook  in a bain marie at 60ºC (140ºF) for an hour.

Peel the apples, ensuring the peel remains thick. Then pass the peel through a liquidizer. Dice the flesh into small uniform pieces. Reduce the juice and emulsify it, adding the vanilla oil little by little.

For Sea Bass:
Place the sea bass filets in a vacuum bag with salt and smoked oil and seal. Submerge in a bain marie at 50ºC (122ºF) for 12 minutes. Open the bag; sear the filets skin-side down in a sauté pan for two minutes,  to crisp the skin.

To Serve:
Place the sauce in the center of a deep plate. Place the sea bass on top, and sprinkle with the diced apple pieces.

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