The Creations

Fish & shellfish

Yuzu

Sea bass and button mushroom rose with yuzu vinaigrette

Guillaume Galy

Sea bass carpaccio with button mushrooms

Sea bass fillet
Button mushrooms
PONTHIER Menton Lemon Crush
White balsamic vinegar

600g
200g
50g
12ml

Remove and debone the fillets. Flatten them slightly before hardening them up in the freezer and passing through the slicer. Arrange in strips 28cm long and 3cm high. Using a Japanese mandolin, slice the firm, white button mushrooms over the entire strip of sea bass carpaccio, overlapping them. Make a marinade with the PONTHIER Menton Lemon Crush and white balsamic vinegar, then brush over the carpaccio base before rolling up. Chill in the fridge for up to 10 minutes before serving.

Yuzu vinaigrette

PONTHIER Lemon Purée
Olive oil
All-flower honey
PONTHIER Yuzu Crush
Salt and pepper

50g
90ml
20g
32g
SQ

Combine the PONTHIER Lemon Purée, honey and PONTHIER Yuzu Crush. Mix to a smooth consistency, then whisk in the olive oil using a hand blender.

Crispy honey tuile

Butter
Summer honey
Hazelnut paste
Rice flour
Maize starch
Egg whites

110g
80g
40g
60g
42g
105g

Cream the butter then add the ingredients one by one, leaving the egg whites until last. Smooth into a silicone mould with the desired shape, then bake at 140°C for about 5 to 6 minutes.

Assembly

Lemon caviar
Oxalis shoots

1
SQ

Pour the vinaigrette into the bottom of the dish and spread out gently with a spoon. Place the sea bass and button mushroom carpaccio rosette in the middle. Arrange the crispy honey tuile on top. Place a few dots of lemon caviar and 3 oxalis shoots on top. At the last minute, add a light grind of pepper.