Seaweed-steamed sea bass billet with sea urchin cream
This recipe can be prepared with a cleaned, frozen sea bass billet or any fish above 1.2 kg in size.
- Use the fish stock and sea urchin yolks to make a sauce (you can add a dash of cream).
- In a shallow pan prepare a broth with half of the wakame, place a steamer on top and line with the rest of the seaweed. Place the sea bass in the steamer and cook for 5 minutes
- Dress the tosaka seaweed with a few drops of yuzu.
- Pour the sea urchin cream onto the base of the plate with the steamed sea bass on top, and finish off with the tosaka seaweed salad.