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.
1500g wild Seabass Fillets
300g sea urchins
500g wild mushrooms
500g banana shallots
200ml skimmed milk
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.