Poached Sea-bass

By Executive Sous Chef Raghuram Reddy

  • Clean the sea bass. Remove skin and bones. Cut into 8 portions(130 gms each), and season.
  • Blend the nori flakes, and put three-quarters of it in the hot milk.
  • Flute 8 mushrooms, and cook them à Blanc. Cut the rest of the mushrooms into a brunoise (only the white part), and fry in butter until they reach an even colour. Add the one quarter of nori flakes, and season.
  • Reduce the stock by half, add the cream, and reduce to the right thickness. Check seasoning.
  • Bring the milk to the boil, and then arrange the sea bass pieces on top. Remove from the heat and allow cooking gently for 6 min. Remove the fish pieces, leave to rest and start plating.




  • Arrange the mushroom duxelles in a circle on the plate, mix a little caviar with a little sauce, and draw a thread around the mushrooms, and then place the sea bass on top of the mushrooms. Arrange an attractive quenelle shape of caviar and the fluted mushroom on the fish. Serve hot with a little sauce on the side.


  • Sea bass (2.5 kg) - 1
  • Nori sheets - 4
  • Milk - 1L
  • White mushrooms - 1 kg
  • Olive oil - 10 cl
  • Butter - 100 gm
  • Fish stock - 1L
  • Liquid cream - 50 cl
  • Aquitaine caviar
  • Ground salt and pepper