Pan Sea Bream with Salsify, Blood Orange with Tarragon Beurre Blanc and Fennel Crisps
Sea bass fillet to score on skin and pin bone. Gently season with salt and pepper and pan-fry it in olive oil on medium heat skin down. Once the browning of the skin is strongly visible flip it and remove the pan straight from direct heat and let it rest.
Sweat of shallots, garlic and thyme. Add chardonnay vinegar and water along with black peppercorns and star anise. Bring it to a boil and add salt, lemon zest and a bit of lemon juice.
Immerse the peeled button cut salsify and cook it until tender.
Sweat of shallots, garlic and thyme. Add a touch of water to deglaze and add cold diced butter gradually to the sauce stirring it consistently with a hand whisk until you get a beautifully emulsified butter cream sauce. Season with salt, pepper, cayenne pepper and lemon juice. Strain.
Cut the bottom and the top of the fennel, then slice it on the thinnest setting on a mandolin length-way. Deep fry them gently vegetable oil until golden brown and crisp. Upon removal dry the excess fat into paper towels.
Immerse the cooked salsify into the beurre blanc along with the blood orange segments gently heat it to 63°C. finish with freshly chopped tarragon leaves.
Place the salsify onto the plate in a net structure. Place blood orange segments in order to fill up the free space between the salsify rods. Generously drizzle with a spoon beurre blanc over the ingredient in a circular movement.
Finally, place a couple of fennel crisps on the dish in a way that it points upwards to give the dish height. Carefully Place the fish on top avoiding knocking the crisps over.