Serves : 2
Preparation time : 45 minutes
Preparation time : 45 minutes
Ingredients
275 g ( 2 slices ) sea bass, deboned
10 g Creole spice ( chilli flakes , ground oregano , ginger powder , garlic powder , crushed rosemary )
200 g mulberries
6 pieces asparagus , blanched
5 g fresh fennel , chopped
10 ml maraschino liqueur
100 ml double cream
Salt to taste
White pepper to taste
Method
Marinate fish slices with Creole spices and grill.
Blend asparagus and mulberry and put in a hot pan.
Add chopped fennel , maraschino liqueur and cream.
Add salt and pepper and mix well.
Remove from heat. Pour sauce on top of the fish.
Serve hot with vegetables.
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