Ingredients
For the buttermilk sauce
250 gr. Buttermilk (boiled and strained through a superbag strainer)
250 gr. Mussel broth
250 gr. Butter
0.7 gr. Xanthane
7.5 gr. Tahini
Salt, pepper
For the fish
1 Fish from Greece sea bass fillet
Lemon thyme butter
Salt, pepper
For the baby lettuce
1 pack baby lettuce
1 piece kombu seaweed (softened in warm water)
Salt, pepper
Lemon thyme butter
For the lemon thyme butter
1 bunch lemon thyme
300 gr. Butter
To serve
35 gr. Previously prepared sauce
10 gr. Herring caviar
10 gr. Dill oil
1 previously prepared lettuce
1 prepared fish fillet
Dill sprigs
Method
Spread a generous amount of lemon thyme butter on the sea bass fillet and season with salt and pepper. Heat a non-stick pan until very hot. Cook the fillet on the skin while keeping the meat rare. Cut the fish into thin slices like tataki.
Cut the baby lettuce in half and grill on a griddle pan.
Allow them to cool before placing in a vacuum-sealed bag with a little of the kombu water and a piece of the kombu seaweed.
Seal and steam for 10 minutes.
Brown the butter until it becomes beurre noisette, then immediately combine with the lemon thyme. Set aside to cool.
Place the lettuce in a plate. Place the fish on the lettuce and dress with the sauce, the caviar and dill.
