Recipe Natural Sea Bass

To prepare this dish

Ingredient list

Pea mousseline

400 g peas in their pods
16 lemon balm leaves
100 g Excellence cooking cream 35% FAT
50 g Elle & Vire gourmet butter 82% FAT
QS water

Apricot marmelade

10 Bergeron apricots
40 g Elle & Vire gourmet butter 82% FAT
70 g Excellence cooking cream 35% FAT

Sea bass fillets

8 sea bass fillets
80 g Elle & Vire gourmet butter 82% FAT
1 lime
QS matcha powder
QS salt
QS ground black pepper

Finishing touches

24 fresh almonds
QS dill

Elle & Vire products used

Excellence cooking cream 35% FAT

Elle & Vire gourmet butter 82% FAT

The recipe,
step by step

1. 1

   Pea mousseline

   Set 16 nice pea pods to one side. Shell the remainder and cook on a gentle boil in salted water. Blend the peas with a little water and the lemon balm leaves. Pass through a sieve. Bring the cream to a boil. Add the boiling cream and the butter. Keep warm. Cook the 16 pea pods on a gentle boil in salted water, then cool immediately.
2. 2

   Apricot marmelade

   Remove the stones from the apricots. Fry them in the butter, set aside 8 apricot halves. Blend the remaining apricots, pass them through a sieve and add hot cream. Keep warm.
3. 3

   Sea bass fillets

   Salt the sea bass fillets a few minutes beforehand, then roast them in foamy butter with a pinch of Matcha tea powder and lime zests and add a little lime juice at the end of cooking.
4. 4

   Finishing touches

   Begin plating with the pea mousseline, apricot marmalade, sea bass fillet, pea pods, and an apricot half. Finish with the fresh almonds and the dill

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