Sea bass with seaweed dumplings, clementine and lemon foam

by Paul Welburn
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Ingredients

Fish & Shellfish

Store Cupboard

  • 172g of salt
  • 100g of 00 flour
  • 1 vanilla pod, split
  • 300g of sugar
  • 100ml of fish stock

Beverages

Oils & Vinegars

  • oil, for frying
  • 50ml of Chardonnay vinegar

Dairy

  • 52 knobs of butter
  • 2 eggs
  • 20ml of double cream

Fruit & Vegetables

Speciality Ingredients

Spices & Dried Herbs

Salad & Fresh Herbs