Recipe for Sea Bass Fillets with Vegetable Mousseline

Peel and finely chop the onion and the carrots. In a pan, melt 25 g of butter, add the chopped onion and carrots, then pour in a glass of water. Season with salt and chili powder and cook for 10 minutes. Blend and keep the vegetable puree warm.

In a saucepan, pour in the milk and cream; bring to a boil. Add the tonka bean, cover, and let infuse for 5 minutes. Remove the tonka bean, add 1 tablespoon of blended vegetables. Blend the milk and cream, cook for a few more minutes, then strain through a fine sieve. Season the sauce and emulsify with a hand blender to create the milk foam.

To finish, preheat the oven to 60 °C (low heat). Sear the fish fillets for about 5 minutes in the remaining butter, basting regularly. Reserve in the oven, wrapped in aluminum foil, for 3 minutes. Serve on warmed plates. Arrange the fish fillets, a drizzle of vegetable puree, and the milk foam.