Roasted sea bass with saffron sauce

For the sea bass:

• Clean the sea bass and ration it by removing supreme cuts with 180 g of skin.

For the sauce:

• Cut garlic and parsley into brunoise to make a refried sauce.
• Reduce a litre of fumet until you have a quarter of a litre. Then, prepare an infusion of saffron in the fumet, strain and mix it with xantan, cream and butter.

For the garnish:

• Vegetable millefeuille
• Cook the cauliflower in milk with potatoes. Drain and then puree the cooked cauliflower and potatoes. Add salt to the puree and refine it with some butter.
• Cook some small cauliflower florets.
• Separately cook baker’s potatoes (sliced roasted potatoes), mushrooms and courgettes rings, peeled and roasted green and red pepper rings.
• Arrange a "millefeuille" with these vegetables in layers in a plating ring.

For decoration:

• Cut carrots julienne-style and fry them in flour.
• Chopped chives.

SET UP

• Mark the supreme cut and oven bake.
• When you take the fish out of the oven, sprinkle over some warm olive oil, garlic and parsley chopped into brunoise (fried garlic oil).
• Heat the "millefeuilles" of vegetables in the oven while the sea bass finishes off grilling.
• Reheat the cauliflower florets in butter over very low heat.
• Add the saffron sauce to the base of the plate, place the sea bass on top of the sauce.
• Place some cauliflower puree on the border and a vegetable millefeuille next to the sea bass. Add some small pieces of cauliflower.
• Finally, decorate with finely chopped chives and the fried carrot.