Crispy Sea Bass
By Chef Guy Savoy
- 10 servings
- 1 hr 30
Ingredients:
4 sea bass fillets, skin on1 kg of Swiss chard, with leaves
500 g shitake mushrooms
1 bunch flat parsley leaf
1 vanilla bean
250 g butter
4 lemons, juiced
olive oil, as needed
flour, as needed
100 mg fresh ginger, sliced
For the sauce:
1 part black pepper2 parts Sichuan pepper
2/3 parts fennel seed
1/2 part coriander seed
2/3 parts black mustard
1/2 parts Poivre de Jamaique (long pepper)