Pan Roasted Wild Sea Bass and Langustines recipe The chefs at Pisces share a Sea Bass and Langustines recipe By Time Out Dubai staff 21 February 2011 Treat yourself to a creamy seafood dish served with sautéed wild mushrooms, cauliflower puree and sea urchin foam, prepared and cooked in your own kitchen.The recipeIngredients1500g wild Seabass Fillets 1500g langoustines 300g sea urchins 500g cauliflower 1000g potato 500g wild mushrooms 500g banana shallots 500ml cream 500g butter 200ml skimmed milk 500ml milk 20g salt 20g pepper Method1 Slit and clean the langoustines. Pin bone, scale and trim the sea bass fillets. SIMILAR ARTICLES New menu: Café Bateel New look: Brunswick. Eatery | Bar | Terrace WATCH: Taking on Dubai’s metre-long hot dog Time Out vs ubk's one-metre hot dog 2 Make a puree using potatoes, cauliflower, milk, cream and seasoning.3 Make a foam using sea urchin and skimmed milk. 4 Season and cook the fillet of sea bass and the langoustine in a pan.5 Serve with sautéed wild mushrooms, cauliflower puree and sea urchin foam.Pisces is one of 22 restaurants exhibiting at Taste of Dubai 2011. Buy your tickets for Taste of Dubai with Time Out Tickets.