Sea bass, smoked Espelette butter sauce, coco bean cassoulet

First prepare a 10% salt brine. The amount of brine you need will depend on the size of your container, but this means for each litre of water, add 100g of salt

Add the sea bass to the 10% salt brine and leave for 10 minutes. Wash the sea bass in cold water, then leave on a tray overnight, covered with a cloth, to allow the fish to drain

To make the cocoa bean cassoulet, add all the ingredients to a pan, and season with salt. Bring to 90°C

Transfer to the oven and cook at 90°C for 90 minutes, then set aside

While the beans cook, make the Espelette pepper sauce. Sweat the shallots and garlic down in a pan with a dash of oil. Add the white wine and rice vinegar, and then simmer until it’s reduced to a syrup

Add the double cream, dashi granules, salt and water, then pass the sauce

Use a stick blender to emulsify in the smoked butter, unsalted butter, smoked oil and ground Espelette pepper. Adjust the seasoning to taste, then set aside

Once ready to cook the sea bass, heat up a pan with some oil, then add the fish to the pan skin side down. Cook it until it is about 80% of the way done, then add a good amount of butter. Baste the fish briefly in the butter, then flip it and continue basting until it is cooked through

Add a dash of lemon juice to the pan, then remove from the heat

To serve, add a spoonful of beans to each plate, and top with the fish. Warm the sauce, then use a stick blender to it up slightly. Pour the foamed sauce around the beans