Bass filet
Cut the fish in 75 g portions. Season with salt. Generously cover with EVOO. Place skin side down on a parchment paper. Cook for 4 minutes in the oven at 325ºF.
Pea clusters
Bring water to a boil. Bloom agar in the water. Mix peas and gelée. Place little clusters of peas on acetate sheets. Drizzle the clusters with gelée to seal the outside.
Bass filet
Cut the fish in 75 g portions. Season with salt. Generously cover with EVOO. Place skin side down on a parchment paper. Cook for 4 minutes in the oven at 325ºF.
Pea clusters
Bring water to a boil. Bloom agar in the water. Mix peas and gelée. Place little clusters of peas on acetate sheets. Drizzle the clusters with gelée to seal the outside.
White balsamic/EVOO sauce
Reduce chicken stock by 75%. Add cream. Reduce by half. Add butter and crème fraîche. Finish with lemon juice. Reduce white balsamic vinegar by 60%. Add both liquids together. Finish the sauce with 1/10 of beurre monté.
Fromage blanc espuma
Melt butter, goat cheese, yogurt, fromage blanc and glucose. Bring water to a boil. Bloom the agar in the boiling water for 20 minutes. Mix both liquids. Mix in xanthan, egg and egg yolk. Pass through a fine chinois. Charge in a siphon gun twice.
