- When all the recipes below are warm it’s time to plate. Start by checking that there are no bones of scales left on the fillet. Skin side up gently, score the skin 3 times with a sharp knife horizontally. Season with black pepper, salt and olive oil. In a non-stick pan gently fry the sea bass fillets with 1 tbsp of olive oil until the skin is golden and crispy. Only cook on 1 side to prevent the fish from becoming dry. Plate the caponatta in the centre of the plate, sakura leaves on top, gently place the fish on top, then top with the fennel crumble. Using a piping bag add the fennel and pea puree. Finish with a small amount of lobster sauce around.
- Fennel crumble: Fry the bread in butter, when cold mix in the robot coupe with the fennel, add shallots and salt when serving.
- Pea purée: Place 60% frozen peas mixed with 40% hot nage in a food processor, season the purée with salt and pepper.
- Fennel purée: Fry the fennel and garlic to soften, add the thyme, deglaze with the vinegar, add the nage and bay leaf, season slightly, simmer for around 20 minutes or until the fennel is completely cooked, purée and reseason.
- Caponatta: Equal amounts of diced aubergine, courgette and roasted red pepper (8mm dice), fried slowly with good quality olive oil, then deglazed with maple syrup, add picked thyme leaves to infuse while still warm.
- Lobster syrup: 80% Lobster stock cooked with 20% glucose syrup, reduced by 1/3.
Ingredienser
Fennel crumble
- 2 slices of bread
- 2 tbsp of fennel seeds toasted then ground in a small mixer
- 50 g clarified butter
- 1 shallot brunoise
- Salt rocks to taste
Fennel purée
- 1 fennel diced
- 1 clove of garlic
- 2 sprigs of thyme
- 30 ml of chardonnay vinegar
- 200 ml nage
- 1 bay leaf
- Salt and pepper to taste
