Preparation and cook time | 30 minutes
1 whole sea bass
6g hot pepper bean paste
100ml white wine
60ml white wine vinegar
Remove the scales of the sea bass, filletit and remove the fish bones. Cook the quinoa with orange juice and water for 20 minutes. Next, blanch the samphire in salted hot water and chop the cucumber with a ball spoon.
For the sauce, place the shallots, thyme, vinegar and wine into a saucepan. Set over a moderate heat until almost no liquid remains. Turn the heat down to a low setting and whisk in the butter one piece at a time, allowing each piece to melt and homogenise before adding the next, finish with lemon juice.
Roast the sea bass gently, skin side down with olive oil, garlic and thyme.