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 Professionnel® Gourmet Butter Unsalted 82% fat
SQ water

​Apricot Marmelade

10 Bergeron apricots
40 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
70 g Excellence cooking cream 35% fat

​Sea Bass Fillets

8 sea bass fillets
80 g Elle & Vire Professionnel® Gourmet Butter Unsalted 82% fat
1 lime
SQ Matcha green tea powder to taste
SQ salt
SQ ground black pepper

Finishing touches

24 fresh almonds
SQ dill

Elle & Vire products used

Excellence cooking cream 35% 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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A few words about the author…

Pierre Gagnaire

Pierre Gagnaire est un alchimiste du goût et un créateur culinaire de talent dont la cuisine ne cesse d'étonner les gourmets du monde entier. A soixante et trois an, le chef aux trois étoiles continue de prendre des risques à la création de chaque plat, dans les 14 restaurants qu'il possède et dirige comme un chef d'orchestre, à Paris, Londres, Tokyo, Hong-Kong et Las Vegas.