At The Chefs Counter: Grilled Wild Sea Bass
This is a delicious way to cook any type of fish, but especially seabass as the skin becomes an umami bomb from hitting the high heat from the fire. The sauce
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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
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