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Line-caught sea bass and beetroot croquette, tube of sardine and Norway lobster with Kaffir lime
Difficulty : Medium-difficult
Cooking time : 15 mn
Cooking cost : Expensive
Ingredients
For 4 people
4 slabs line-caught sea bass,
1 cooked beetroot,
1 teaspoon balsamic vinegar,
Wasabi,
8 sardine fillet,
8 Norway lobsters,
Kaffir lime,
Bread crumbs with squid ink
Preparation
Put the beetroot, balsamic vinegar and wasabi through a mixer. Add salt and pepper.
Take this purée and form it into balls, then coat with the bread crumbs (made from sandwich loaf and squid ink).
Crush the sardines and the meat from the Norway lobsters. Panfry them for just one minute in olive oil.
Grate a little of the Kafir lime skin.
Fry the croquettes in grapeseed oil.
Roast the sea bass in virgin olive oil.
Garnish.
Restaurant Le Patio (33 120 Arcachon, France)
www.lepatio-thierryrenou.com
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