Roasted sea bass with saffron sauce

For the sea bass:

• Clean the sea bass and ration it by removing supreme cuts with 80 g of skin.

For the rehash:

• Chop garlic and parsley in brunoise to make a refried sauce.

For the sauce:

• Reduce a liter of fumet until we are left with a quarter liter. Next, prepare an infusion of saffron in this stock, strain it and mix it with xanthan, cream and butter. Tune it up.

For the garnish:

• Vacuum cook the endives at 85 ºC for 30 minutes. Blanch baby carrots.

• Chop a little ham to add on the endive.

  
  For decoration:

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  With purple potato make a potato crystal.

   

   

  MOUNTING

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  Mark the supreme on the griddle.

• When taking out the sea bass, water with a frying pan of oil, garlic and parsley in brunoise.

• Heat the garnish.

• Sauce the base of the dish with the saffron sauce, place the sea bass on the sauce.

• Place the endive with a refried ham and on it the grilled sea bass.

• Finally, decorate with potato crystal and baby carrot.

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