Sea bream with seaweed and malt vinaigrette

Ingredients

• 2 fillets of sea bream

For the parsley oil

• 100 g of parsley
• 10 cl of grapeseed oil

For the malt vinaigrette

• 2.2 cl of sherry vinegar
• 22 g mustard
• 4.5 cl of water
• 3 cl of whiskey
• 0.1 cl of nuoc-mâm
• 9 cl of grapeseed oil
• 9 cl of olive oil

For training

• 2 teaspoon(s) of Celtic Mustard©

• Sea Pepper©

• rehydrated dulse seaweed, sea lettuce and nori (5 g each)

Preparation

1. For the parsley oil: mix the parsley and the oil thoroughly, then heat for 7 minutes in a saucepan at around 70°. Filter, leave to decant and set aside to cool.

2. Cut the sea bream fillets into 1 cm cubes. Reserve in the fridge.

3. Mix all the elements of the vinaigrette, except the oils, then whisk it with the mixture of olive oil and grapeseed oil and a pinch of salt.

4. Season the diced sea bream with the malt vinaigrette. At the bottom of each plate, place around ten points of Celtic Mustard©, then the seasoned diced sea bream, 1 pinch of Sea Pepper©, add the seaweed and a few drops of parsley oil.