800gr Sea bass fillet, best quality
40gr Dijon Mustard (Percheron)
16gr Apple Vinegar
4gr Soy Sauce
30gr Apple Juice
Maldon Sea salt to taste
30gr Olive oil
Walnut pommery mustard (Percheron)
Baby rocket leaves
Red Radish, thinly sliced
- Thinly slice the seabass, keep ice chilled. Arrange on the plate and keep a few portions in the freezer. The fish should be ice cold.
- Whisk the mustard with the apple vinegar, oil, yoghurt, honey and soy sauce, add seasoning to taste, keep chilled over ice water.
- Drizzle the mustard dressing over the plate and drizzle around the lemon dressing and the dill oil.
- Arrange the walnut pommery mustard in piles around the plate.