Roasted Sea Bass on Skin

Scale, empty and fillet the sea bass.
Cut pieces of 120g in length, season, and roll each piece in Clingfilm
Peel asparagus, blanch them in salted water for 4 minutes, and keep the peelings
Create the asparagus coulis, blanching the scraps in salted water, mix them with lemon and
orange peel blanched 3 times, add 5cl of olive oil, season and emulsify with a blender
Cook the Quinoa. Gloss it by adding olive oil, and then wet it with the white basis. Let it
cook for 20min. Season.
Wash the fresh herbs and cut them finely. Add the Quinoa and keep a few Coriander leaves
to fry for plates ornament
Cook the fish in steam oven (85°c atmosphere, 35°c at heart). When cooked, fry the skin
side
Re-heat the asparagus by frying them with a bit of olive oil, salt and pepper
Put the Herb Quinoa in a plate with 3 asparagus and the fish.
Finish with some asparagus coulis and a little salt on the fish.

Ingredients:

1 KG Sea Bass
100 Gr Quinoa seed
800 Gr Green asparagus
1 Yellow lemon
1 Orange
0.2 L Olive oil
¼ bunch of each Parsley, Coriander, chives, chervil