Sea Bass Trilogy

Ingredients

• Sea bass fillet (sea bass)
• Grapefruit (juice and zest)
• lemon (juice and zest)
• Salt
• Pepper
• olive oil
• avocado
• Champagne
• Vinegar
• water
• cinnamon stick
• Clove
• star anise
• garlic
• Red onion
• carrots
• zucchini
• lemon thyme
• butter
• potatoes
• Celery
• heavy cream
• rosemary
• thyme
• sage leaf

Instructions

1. 1.

   For the carpaccio, make a vinaigrette from grapefruit and lemon juice, salt, pepper, olive oil, and zest. Dice the avocado and drizzle with half of the vinaigrette. Slice the fish fillet into thin slices and marinate with the remaining vinaigrette.

2. 2.

   For the warm sea bass with vegetable julienne made from champagne, vinegar, water, cinnamon stick, clove, star anise, garlic, and onion, prepare a broth and season it. Score the flesh side of the fish fillets several times, place them in the warm broth, and steam at 58°C for 30 minutes. Slice carrots and zucchini into julienne and lightly sauté with lemon thyme in butter. Drizzle with broth and cook until firm.

3. 3.

   For the crispy sea bass with vegetable julienne made from potatoes, celery, cream, and butter, make a purée. Reserve the butter and lightly brown sage leaves. Clean oyster mushrooms, chop them small, and fry with garlic. Salt and pepper the fish, then sear with rosemary and thyme until golden brown.