Roasted striped bass, spring barigoule, onions and trout roe
4 small artichokes 1 onion 2 stems of celery (chopped) 1 carrot (chopped) 75 cl of white wine Bay leaf, tarragon, basil, parsley 4 lemons 2 bundles of radishes 1 bundle of carrots 1 baby turnip
Green garlic consommé
3 coarsely chopped onions 1 stalk of celery (coarsely chopped) 2 carrots (coarsely chopped) 1 head of garlic Tarragon, bay leaf, thyme, white pepper Trout roe
Olives Thinly sliced green garlic Pea shoots Lemon olive oil Garden herbs
•Barigoule - squeeze the lemons into a bowl and add a bit of water. Slice the artichokes and place them in the mixture. •Sweat the onions and celery until tender. Add the wine and let reduce by half. Add the vegetable broth, as well as tarragon, bay leaf, thyme, white pepper and lemon juice to the artichoke water. Cook until the artichokes are soft. Remove from the water and let cool. Continue by cooking the vegetables. •Add a bit of water and let the obtained consommé simmer for 1 hour. Filter through a coffee filter, then season with salt. •Trout roe - line a pan with two sheets of greaseproof paper, then cook for 30 minutes. Let cool. •Service - Reheat each vegetable for a bit in the barigoule water. Cook the sea bass filets until medium. Finish the barigoule by adding a few olives and garlic slices. Use a skimmer to transfer the vegetables to the service plate. Sprinkle with herbs. Place a nice scoop of trout roe on top of the fish. Sprinkle with oil and garnish with pea shoots. Pour the consommé on top.