Serves 4
Ingredients
Seabass fillet 1.2kg, boneless (or around 150g per person)
The ‘crush’
4 raw fresh sardines
4 oysters Guillardeau No3
½ shallot, finely chopped
12 chives
1 tomato (peeled, desseded and diced)
1 pinch chopped lemon confit
12 clams
Iodine line (for 25 pax)
6 oysters,shell removed
Seaweed emulsion
100 ml oyster jus
100ml seabass stock
1 sea lettuce sheet
1 spinach leaf
1gxanthan
To serve
4 razor clams
4 sea lettuce sheets
20g fresh sea asparagus
Method
Seabass
Cook in a steamerwith water at 80C for 18 minutes in order to obtain a portion of 120gm at 52 C at the centre.
The ‘crush’
Chop sardines and oysters then add the aromates: diced tomato, chopped shallot, chives, lemon confit.
Seaweed emulsion
Boil the oyster jus and seabass stock, pour on the seaweed and spinach leaf. Mix in a blender and strain immediately. Keep in a squeeze bottle.
To serve
Set the ‘crush’in a metal ring, ona rectangular plate at room temperature. Place the seabass on the crushed place 1tspof ‘iodine line’next to the razor clams. Place the fresh sea asparagus around it. Warm the razor clam under a salamander or in the oven prior to plate it next to the iodine line.Finish with Seaweed emulsion, and 20g of blanched sea asparagus per person.
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