Grilled Sea Bass Fillet, Celery Purée, Beet Quinoa

Citrus oil: In a saucepan, heat the olive oil (+/- 60°C) and then pour it over the zest of an orange and a lemon. Let it infuse overnight in a jar.

Sea bream: In a hot pan, pour in a tablespoon of olive oil, then sear the fillets for 4 minutes on each side, and place them on a dish. Season with salt and pepper.

Beetroot Quinoa: Cut the apple into small cubes of approximately 0.5 cm in diameter. Cut the beetroot into coarse pieces, then blend them with coconut milk until the mixture is smooth.

In a saucepan, sauté the diced apples in a bit of olive oil, then add the quinoa. Heat for 2 minutes while stirring, season with salt and pepper. Incorporate the water, then let cook for 12 to 14 minutes, stirring regularly.

Once cooked, drain the quinoa, incorporate the beet and coconut milk mixture, and season with salt and pepper if needed. Let it rest covered for 5 minutes.

Celery purée: Peel and chop the celery into rough pieces. Cook it in a pot of salted water. Pierce it with the tip of a knife; there should be no resistance. Drain and blend the celery with olive oil, seasoning with salt and pepper. The celery purée should be smooth.

Plating; In a round plate, place the beet quinoa in a circle at the top of the plate. Next to it, place a scoop of celery purée. Then, add the fillet and drizzle the skin with a bit of citrus oil and a pinch of fleur de sel.

To finish, serve hot.