Food Pairing - Rémy Martin Club Exception

Ingredients

• 50 grams wild sea bass (trimmings)
• 70 ml fish stock
• 15 grams celery stalk
• 10 gr chopped ginger
• 20 grams sliced red onion
• 100 ml freshly squeezed lime juice
• 1 clove chopped garlic
• 2 sprigs coriander
• ¼ piece of green Thai chilli
• 1 skinned and pin-boned fillet of wild sea bass (weighing 600 grams)
• 1 medium size sweet potato
• 30 grams caster sugar
• 1 star anis
• ¼ cinnamon stick
• 1 small red onion
• 4 sprigs coriander
• ¼ green finger chilli
• 3 limes