Sea Bass on Shiso Purple Sauerkraut & Mustard Seed Caviar

Ingredients

• Shiso Purple
• Mustard Cress
• Moai Caviar
• 4 sea bass fillets
• 100 gr flour
• 200 gr sauerkraut
• 3 dl dry Riesling wine
• 50 gr sugar
• 1 bay leaf
• 3 juniper berries
• 1 clove
• 1 clove of garlic
• 100 ml fish stock
• 100 ml cream
• 25 gr coarse Delfs mustard
• 10 gr crème fraîche
• 100 gr mustard seed
• 120 gr Shiso Purple Vinegar
• 120 gr water
• 30 gr sugar
• 1 pinch of salt

Method

• Cook sauerkraut in the white wine with the sugar and spices until tender. Thicken the remaining liquid.
• For the mustard caviar, add all ingredients together and bring to the boil, then simmer for about 40 minutes.
• For the beurre blanc, boil the fish stock, cream and mustard, add a cold knob of butter and a tablespoon of crème fraîche.
• Coat sea bass in flour and fry briefly in a hot pan on both sides
• Place a tablespoon of sauerkraut in the center of the plate. Top with the Shiso Purple and cumin. This flavor harmonizes perfectly with the sauerkraut
• Place the fried fish skin side up
• Skim the sauce and pour it on the plate
• Make 3 small quenelles from the mustard seeds and spread them on the plate
• Place the Mustard Cress on top
• Place the Moai Caviar in between

Recipe: Marc Creusen