Pan Roasted Wild Sea Bass and Langustines recipe

The chefs at Pisces share a Sea Bass and Langustines recipe


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 recipe

1500g 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

1 Slit and clean the langoustines. Pin bone, scale and trim the sea bass fillets.

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.

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