Serves 4

Ingredients

Sea bass

4 sea bass steaks, 150g each

Bivalves

240g mussels

190g razor clams

180g cockles

Sea salt

Mineral water

Sea water

Mussels cooking water

Seaweed and marine plants

10g false dulse (dilseia carnosa)

40g sea lettuce

40g dead man’s fingers (codium fragile)

To serve

Lemon juice to taste

Method

Sea bass

Place each of the sea bass fillets in airtight plastic bags (proper for sous-vide) and sealed it. Reserve in the refrigerator.

Bivalves

Heat a saucepan of salted water (20 g of salt per litre of water). Bring to the boil and cook the bivalves separately. Take the mussels out as soon as the water starts to boil, 14 seconds for the cockles and 50 seconds for the razor clams (the razor clams should be cooked in a vacuum sealed bag). The razor clams can be cooked in unsalted water. Quickly cool the bag of razor clams in cold water and ice and reserve in the refrigerator. With a small knife, remove the remaining bivalves from their shells and reserve in the refrigerator.

Sea water

Pass the mussel cooking water through a superbag. Retain the broth and cool it immediately.

Seaweed and marine plants

Soak the false dulse in a pan of cold water to remove excess salt and reserve. Boil water in a pan, add the sea lettuce and allow to cook for 30 seconds to 1 minute. Remove and cool in cold sea water. Use the the dead man’s fingers raw.

To serve

Place the sea bass (sealed in a sous-vide bag) in a bain-marie heated to 54ºC, for 20 minutes. Heat the bivalves and seaweed in sea water steam. Heat the sea water (the mussel broth) in a pan to 80ºC. Remove the sea bass from the sous-vide bag and place in the pan of sea water at 80ºC for 5 seconds. Remove the sea bass from the mussel broth and strain onto a serving plate. Pass the broth through a fine strainer and add a little lemon juice. Serve the sea bass with the seaweed and the bivalves and finish with a little of the broth.

Find out more about Chef Avillez