sea bream

Remove the scales and the heads from the bream.

Fillet the fish and then remove the ribs.

Salt the fillets for 2 minutes.
Wash the salt off remove the pin bones.

Dry the fish in the fridge under the fan for at least 24 hours
Butterfly the pre-dried fillets and pipe with the scallop mousse. The mousse must be piped as close to the skin as possible, leaving a small amount of flesh (1mm) so the mousse doesn’t make the skin soggy.

Scallop mousse

Blend the above ingredients in the Thermomix until smooth, vac the air out in the vac packer, then add the following: Girolle duxelle, morteaux sausage and chervil.
Roll a tablespoon of the mix into a small sausage shape and poach for around 4 minutes to test seasoning and consistency.

Pipe the mix onto the skin side (facing down) of each fish.
Dust with transglutaminase and fold over the other side of each fish. Press together.

Vacuum pack individually with extra virgin rapeseed oil and set aside for service.

Clam sauce

Put the cream, vermouth and mussel stock in a blender.

Add the rest of the ingredients and emulsify.

Test the consistency and season accordingly.

Service

Drop the fish in a bath at 55 for 7 minutes to take it away from room temperature.

Remove the fish from the bag, let it stand for 1 minute, season the skin and put in a cold pan with oil.
Turn the temperature of the pan up gradually to create a nice crisp skin on the fish.

Flip the fish and kiss the flesh on the bottom of the pan.
Take the fish straight out of the pan and carve, getting two pieces from each side of the fish.

Sauté girolles in foaming butter and remove from heat.
Add clam sauce until hot, adding pike roe, chopped chervil and season with lemon juice.

Spoon sauce onto the plate and arrange sliced green strawberries on top.
Serve fish on the edge of the sauce.