To highlight the minerality of the fish used sel gris for every step from brining to using as finishing salt.
Fish: brined for 10 hours in milk whey, grilled and brought to 42 in whey-based beurre monte.
Sauce: magnolia Beurre blanc with a touch of wild rose vinegar.
Puree: Potato-fennel.
Chip: potato circle soaked and then fried at 130 for 10m, dusted with a mix of fennel pollen and dried fennel fronds.
by Dry_Respect2859