Serves 4
Ingredients
Sea bass
4 sea bass steaks, 150g each
Bivalves
240g mussels
190g razor clams
180g cockles
Sea salt
Mineral water
Sea water
Mussels cooking water
Seaweed and marine plants
10g false dulse (dilseia carnosa)
40g sea lettuce
40g dead man’s fingers (codium fragile)
To serve
Lemon juice to taste
Method
Sea bass
Place each of the sea bass fillets in airtight plastic bags (proper for sous-vide) and sealed it. Reserve in the refrigerator.
Bivalves
Heat a saucepan of salted water (20 g of salt per litre of water). Bring to the boil and cook the bivalves separately. Take the mussels out as soon as the water starts to boil, 14 seconds for the cockles and 50 seconds for the razor clams (the razor clams should be cooked in a vacuum sealed bag). The razor clams can be cooked in unsalted water. Quickly cool the bag of razor clams in cold water and ice and reserve in the refrigerator. With a small knife, remove the remaining bivalves from their shells and reserve in the refrigerator.
Sea water
Pass the mussel cooking water through a superbag. Retain the broth and cool it immediately.
Seaweed and marine plants
Soak the false dulse in a pan of cold water to remove excess salt and reserve. Boil water in a pan, add the sea lettuce and allow to cook for 30 seconds to 1 minute. Remove and cool in cold sea water. Use the the dead man’s fingers raw.
To serve
Place the sea bass (sealed in a sous-vide bag) in a bain-marie heated to 54ºC, for 20 minutes. Heat the bivalves and seaweed in sea water steam. Heat the sea water (the mussel broth) in a pan to 80ºC. Remove the sea bass from the sous-vide bag and place in the pan of sea water at 80ºC for 5 seconds. Remove the sea bass from the mussel broth and strain onto a serving plate. Pass the broth through a fine strainer and add a little lemon juice. Serve the sea bass with the seaweed and the bivalves and finish with a little of the broth.
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