Seabass:
Vacuum cook for 10 min at 60 °C. Dip the bass fillet in 100% “native” olive oil.
Potato broth and fresh cream:
To prepare the fish stock, use the head and the leftovers of the seabass and add them to a mix of onions, garlic and potatoes. Cook the potatoes and mix them with olive oil and some pinecone syrup (three drops per kilogram).
Arugula paste:
Cook the arugula, then dip it into ice-cold water to cool it. Mix with seed oil, some salt and lime juice.
Buckwheat popcorn:
Cook the buckwheat for five minutes in boiling water, then cook it in the oven at 100 °C to dry it. Fry at 170 °C until the seeds pop.
Goat milk froth:
Cook the goat milk, then blend it with salt and soy lecithin until it gets frothy.