Recipe for Sea Bass Fillet, Seafood Risotto, and Fish Bone Sauce.

Preparation of the fish: Lift the fillets, remove the bones, and set aside the bones and head for the stock. Keep them chilled while waiting to cook.

Preparation of the fish stock: Clean the bones under cold water. Chop the shallots. Sear the bones in oil, then add the crushed garlic, shallots, and bouquet garni. Cook for 5 minutes, then deglaze with white wine and let it reduce. Add poultry stock, season with salt and pepper, then cover and let it cook for 20 minutes on low heat. Strain through a fine sieve; if the stock is too thin, reduce it, and if it's too thick, add a little water. Add the butter in pieces while whisking.

Preparation of the risotto: Peel the onion and finely chop it. Peel the garlic clove and crush it. Rinse the shellfish in a basin with cold water. If needed, peel the shrimp. Place the shellfish in a pot, cover, and set over low heat. Once the shells open, pour into a strainer over a bowl to collect the juice. Remove the seafood from their shells and set aside. Let the shellfish juice settle, then pour it into a large pot. Add water to achieve 1.5 liters of broth for the rice. Heat the oil and 30 g of butter in a non-stick skillet over medium heat. Brown the squid and shrimp for 5 minutes and set aside. Sauté the onion, then add the rice gradually and cook for 3 minutes, stirring. Add the garlic and continue cooking for 1 minute. Add 100 ml of dry white wine and let it evaporate. Pour the broth into the skillet, ladle by ladle, allowing the rice to absorb it each time. After 20 minutes, remove from heat and add the parsley, nutmeg, Parmesan, and season with salt and pepper. Add the seafood, squid, and shrimp, and mix. Keep warm.

Cooking the fillets: Melt 40 g of butter in a pan. When the butter turns a nutty color, place the fillets skin side down. Season with salt and pepper. Baste occasionally with the melted butter. When the fillets change color at the center, they are done.

To finish my plating: Fill a circle with the risotto in the center of the plate. Place a piece of fish on top, flesh side up. Decorate with sprigs of flat parsley. Add one or two spoonfuls of fish stock around the edge.