Recipe for Sea Bream with Smoked Juice, Buckwheat Cakes

For the buckwheat cakes: Preheat the oven to 180 °C (th. 6). In a saucepan, bring the milk to a boil. Add the butter, salt, and incorporate the buckwheat flakes. Let swell for 15 minutes covered off the heat.

Separate the egg yolk from the white. Add the yolk to the buckwheat mixture. Whip the white in a bowl until stiff, then gently fold it into the cooled buckwheat. Divide into greased muffin molds and bake for 20 minutes. Set aside.

For the sea bream: Peel and cut the onions into cubes. Peel, remove the germ, and crush the garlic cloves. Cut the smoked ham into cubes. Wash the sea bream bones.

In a saucepan, sauté the onions with the ham. Add the garlic and then the fish bones. Pour in the white wine and bring to a boil. Add water to cover the bones and cook for 15 minutes.

Strain the broth into another saucepan. Reduce it, then whisk in the butter until combined. Reserve the sauce.

In a pan, heat the olive oil, place the fish fillets skin-side down, season, and cook for 4 to 5 minutes.

To finish, on warm plates, arrange the buckwheat cakes and the fish fillets accompanied by a drizzle of sauce. Sprinkle with flaky sea salt.