For 8 people
- 1 sea bass (2.5 kg)
- 4 nori sheets
- 1 l milk
- 1 kg white mushrooms
- 10 cl olive oil
- 100 g butter
- 1 l fish stock
- 50 cl liquid cream
- Aquitaine caviar
- Ground salt and pepper
Lift the sea bass. Remove skin and bones. Cut into 8 130-g portions, and season.
Blend the nori, and put three-quarters of it in the hot milk.
Flute 8 mushrooms, and cook them à blanc. Cut the rest of the mushrooms into a brunoise (only the white part), and fry in the oil and butter until they reach an even colour. Add the quart of nori, and season.
Reduce the stock by half, add the cream, and reduce to the right thickness. Check seasoning.
Bring the milk to the boil, then arrange the sea bass pieces on top. Remove from the heat and allow to cook gently for 6 min. Remove the fish pieces, leave to rest and present.
Presentation
Arrange the mushroom duxelles in a circle on the plate, mix a little caviar with a little sauce, and draw a thread around the mushrooms, then place the sea bass on top of the mushrooms. Arrange an attractive quenelle shape of caviar and the fluted mushroom on the fish. Serve hot with a little sauce on the side.
