Sea bass

Lay the sea bass fillet over crushed ice and baste the skin with boiling water then immediately refresh with the ice water. Let the seabass dry overnight in the fridge.

Skewer, season with sea salt, brush with clarified butter and grill over hot charcoal.

Seaweed Oil 

Roughly chop the herbs and blanch for 3 minutes and ice down. Then blend the nori to a powder, add in the herbs, oil and salt. Pass through muslin and ice down.

Langoustine Sauce

Base 

Roast the mullet in the over until golden brown. In the brat pan roast the langoustine heads in a small amount of oil. Once brown add the sliced fennel and cook until soft. Then add the roasted spiced and then the brandy and noily prat. Cook the alcohol out. Then add the rest of the ingredients. Simmer for 2 hours then pass and reduce.

Infusion for sauce

Toast the seeds in a pan. Add a small amount of butter. Add the noily prat and then the brandy and reduce. Add the tomato juice and mullet stock. Bring to a simmer then add the rest of the ingredients and infuse for 10 minutes.

Whipped Butter 

Sweat the shallot in a pan then add the noily prat and cook out. Add the roasted garlic and cream and reduce by half.

Whip the butter until white then add the reduced shallot mixture and chill.

Smoked Courgette Puree

Cut the green skin off the courgettes leaving about 5mm of white on with the skin. Slice up small. Then in a large pan add half a block of butter. Wait until the butter is hot then fry the courgette skin in the butter until soft. Once cooked, put in a cullender to drain off the butter. Then take a tea towel and drain off any moisture from the courgette. Blend in the vita until smooth. Pass and chill.

Once the puree is cold, put in a try and smoke for 5-10 minutes.