How to Make
• 50 cl fish stock
• 100 g button mushroom
• 6 branches of parsley
• 80 g smoked pork belly
• 300 g cockles
• 200 g razor shell
• 100 g cucumber
• 100 g Granny Smith
• 15 g shallot
• 1 garlic clove
• 4 thick slices of sea bass with skin of 150 g
• Olive oil
• Mustard from Meaux
Soak the cockles and razor shell for 2 hours in cold water.
Infuse the parsley, mushrooms and pork belly in the fish stock for 1 hour.
Cook the cockles in a pan with the shallots and a chiselled garlic clove until they open, seared the razor shells separately.
Cut the apple and the cucumber in small dices.
Filter the infusion. Incorporate the cockles and the small dices.
Heat up, add the mustard and butter, whip to bind.
Fry the sea bass in the olive oil for 8 min, on the skin side. Salt, pepper.
Serve with the very warm dressing.