Sea Bream (Orata) Filet

Baked with grilled calamari, parsley foam & squid ink

Sea Bream filet with calamari, parsley foam and squid ink

Ingredients

Servings:

1 Sea Bream (Orata) filet
2 oz calamari
Squid ink
Leeks
6 cherry tomatoes
Fresh parsley
Soy lecithin (for foam)
Garlic, olive oil, sea salt

Preparation

Bake the Sea Bream filet gently in a stainless ring at 325°F / 165°C until just opaque. Blanch leek leaves and brush with butter. Prepare parsley foam using blanched parsley and soy lecithin. Grill calamari until tender. Make cherry tomato coulis and squid ink sauce. Plate fish over leeks, garnish with calamari and foam, finish with coulis and ink.

USDA / FDA Seafood Safety

• Store seafood below 40°F / 4°C
• Prevent cross-contamination
• Cook fish to 145°F / 63°C internal temperature
• Discard seafood held above 40°F for over 2 hours

HACCP – Seafood Control

Step	Critical Limit	Corrective Action
Receiving	<40°F	Reject product
Cooking	145°F	Continue cooking
Holding	>140°F	Reheat or discard

🔗 Sous-Vide Chef Option

For banquets or precision service: Sous-vide Sea Bream at 122°F / 50°C for 25 minutes, chill rapidly, then finish gently in oven or pan.

👉 Open Sous-Vide Cooking Calculator

Cost, Plating & Margin

Food Cost ($):

Plating & Labor ($):

Menu Price ($):

Total Cost: $34.00
Margin: 46.9%

🍷 Wine Pairing (Auto-Selected)

Sauce / Garnish Style:

Kitchen HACCP & Cost Sheet – Sea Bream

For BOH use only • Do not distribute to guests