Sea bream with seaweed and malt vinaigrette


  • 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)


  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.

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