Bar de Ligne Rôti,...Bar de Ligne Rôti, Émulsion au Champagne et Caviar Osciètre

Crisp-skinned line-caught sea bass paired with fondant baby leeks, finished with an ethereal Champagne-caviar beurre blanc and fine chervil.

Ingredients

Cooking Instructions

1. 01

   Lightly score the skin of the sea bass fillets in a delicate diamond pattern using a razor-sharp knife. Pat dry with paper towels, season flesh side with fine salt, and bring to room temperature for 15 minutes.

2. 02

   In a heavy-bottomed sauté pan, melt 30g of butter with 50ml of water. Add the trimmed baby leeks, cover with a parchment cartouche, and braise over low heat for 12–15 minutes until meltingly tender and sweet. Season with fleur de sel.

3. 03

   For the Champagne emulsion: Combine the brunoised shallots and Champagne in a small copper saucepan. Reduce over medium heat until approximately 2 tablespoons of liquid remain. Strain out the shallots, pressing gently to extract all flavor, and return reduction to low heat.

4. 04

   Whisk the crème fraîche into the Champagne reduction, then mount the sauce by vigorously whisking in the remaining cold cubed butter, piece by piece, until emulsified, glossy, and velvet-smooth. Season with white pepper and keep barely warm (do not boil).

5. 05

   Heat grapeseed oil in a stainless-steel skillet over medium-high heat until shimmering. Place the sea bass fillets skin-side down and press gently with a fish spatula for 30 seconds to maintain full contact. Sear undisturbed for 4 minutes until the skin is golden and shatteringly crisp.

6. 06

   Flip the fish, immediately remove the pan from direct heat, add the fresh thyme sprigs and a knob of butter, and baste the fillets in residual pan heat for 1 to 2 minutes until just cooked through to a translucent pearl center.

7. 07

   Just before serving, use an immersion blender to gently aerate the Champagne sauce into a light emulsion, then delicately fold in half of the Osciètre caviar.

8. 08

   To plate: Drape two braised baby leeks across warmed porcelain plates. Rest the crisp sea bass fillet on top, skin facing up. Spoon the frothy Champagne emulsion around the base, crown the fish with the remaining caviar, and finish with plucked chervil leaves and a touch of fleur de sel.