Chilean sea bass with Champagne and yuzu miso sauce

Ingredients

Fish & Shellfish

  • 600g of Chilean sea bass, divided into 4 even pieces

Beverages

  • 300g of dry white wine
  • 100ml of white wine
  • 100ml of Champagne
  • 30ml of yuzu juice

Speciality Ingredients

  • 300g of white miso, sweet
  • 1 myoga, approximately 20g
  • 1/2 lotus root
  • 200g of white miso, sweet
  • edible flowers

Fruit & Vegetables

  • 50g of apple juice

Oils & Vinegars

  • 80ml of rice vinegar
  • oil, for deep frying

Store Cupboard

  • 40g of sugar
  • salt
  • 100g of caster sugar

Salad & Fresh Herbs

  • daikon cress