Sea Bass on Shiso Purple Sauerkraut & Mustard Seed Caviar

Ingredients and method, for 4 people


  • 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


  • 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

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