At The Chefs Counter: Grilled Wild Sea Bass | Country Creatures

Ingredients

• 180 -200g fillet per person
• 1 jar trout roe
• half a bunch of chives
• 50g sea aster
• 50g sea beet
• 50g samphire
• Cold pressed rape seed oil
• Maldon salt
• 600g double cream
• 1 burning charcoal briquette or 2 large pieces charcoal
• 500g fish stock
• 200g vermouth (Noilly Prat)
• 200g white wine
• 1 large banana shallot- sliced
• 1 clove of garlic – sliced
• 2 sprigs of thyme
• 10g butter
• 1 pinch sea salt
• Juice from 1 lemon
• 100ml Evoo or Cold Pressed Rape Seed Oil
• Pinch of Maldon salt