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:

• Prepare a sauerkraut.
• Cook some small cauliflower florets.

For decoration:

• Cook turned carrots.
• Chop chives.
• Make a squid ink crisp.

SET UP

• Mark the supreme on the grill and finish it in the oven.
• Remove the sea bass from the oven and sprinkle with a sauce of oil, garlic and parsley in brunoise.
• Add the saffron sauce to the base of the dish and place the sea bass on the sauce.
• Place a sauerkraut base and a cauliflower flower on it, decorating with the crispy squid ink.
• Finally, decorate with finely chopped chives and turned carrots.