Serves 2

Preparation and cook time | 30 minutes



1 whole sea bass

40g quinoa

¼ cucumber

5g samphire

6g hot pepper bean paste

100ml white wine

60ml white wine vinegar

1 shallot

40g butter

½ lemon




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.