WILD BASS AND LANGOUSTINES
INGREDIENTS (for 4)
2 wild bass 400/500 grams
Mixed fried vegetables
100g organic carrots
100g Nice courgettes
100g yellow courgettes
100g mange-tout peas
a half sprig of fresh coriander
1g of Aube saffron pistils
Fillet the bass and make fish stock with the trimmings.
Chop the vegetables and boil them until firm.
Infuse the fish stock with the Aube saffron pistils then add the emulsified cream before serving.
Season the bass with salt and Espelette pepper. Then fry it.
Add olive oil and kaffir lime before serving.
Fry the mixed vegetables.
Arrange on a serving plate