Loup De Mer À La Ligne (sea Bass) with Potato Crust on Ratatouille and Rosemary Puree

Peel the potatoes and cut out a round or oval shape with a chisel (approx. 2 cm). Then cut the cut pieces into thin slices (use a truffle slicer if necessary). Lay out the panes in the fish skin pattern on a silicone pad as a carpet and then place a second silicone mat on top. Bake everything in the oven for about 30 minutes at 100 degrees (if necessary, set a water bowl for high humidity, alternatively a steam cooker). Then remove the top silicone mat and butter the potato carpet (melt the butter beforehand). Place in the refrigerator to cool down. After cooling, turn the crust onto baking paper to cut.

Put the fish fillet (cut of the sea bass, langostino, possibly lobster eggs - makes the Fars red when heated), port wine, cream, lime juice in the mixer and mix well. Season to taste with Tabasco, salt, pepper and Espelette pepper and mix again. Then pass the mixture through a sieve, fill into piping bags and let cool in the refrigerator.

Fillet the sea bass and cut into pieces suitable for the plate. Then keep the clean offcuts for the Fars. Apply the prepared Fars from the piping bag approx. 3 hours before preparing the fish on the filleted sea bass cut into pieces suitable for the plate. To do this, spray the fars evenly and flat on the underside (bone side) of the fish fillet. Put the fish with the fars back in the refrigerator until cooked. Just before preparation, place the fish fillets with the Fars-coated side on the potato crust. Using a sharp knife, cut out the potato crust along the fillet pieces. Put the fillets with the crust on the bottom of the pan in a pan melted with butter and cook over low heat (the crust should not be browned). If the fish is cooked white / glassy on the underside, turn the fillets and let the other side also turn white / glassy.

Remove the stump from the tomatoes and cut a cross on the opposite side. Then briefly blanch the tomatoes, rinse, peel and then quarter. Place the blanched tomatoes on baking paper to dry and sprinkle with the following spice mixture: salt, pepper, rosemary, garlic, sugar, olive oil. Let the tomato quarters dry in the oven at 90 degrees for about an hour. Cut the sun-dried tomatoes into small cubes and then place them in a bowl and place in the refrigerator.

Remove the stump from the tomatoes and cut into small pieces. Then chop the chilli pepper, ginger, garlic, shallots, olive oil, sugar, vinegar, thyme, rosemary, basil and sage and sear them in a pan with olive oil until translucent. Then add the tomatoes and let all the ingredients boil until soft. Then puree with the magic wand / blender to a nice sauce. Season the sauce to taste and season with salt and pepper if necessary.

Cut the zucchini, peel the eggplant and cut everything into small cubes. Then peel and cut the peppers and also cut into small cubes. Fry the zucchini, aubergine and paprika separately with the shallots, garlic, rosemary, salt, pepper and olive oil until translucent. Put all the ingredients in a saucepan with a little olive oil, add a little tomato sauce to taste and then add the dried tomatoes. Finally, season the ratatouille with pepper, salt and the tomato sauce.

Peel and boil the potato and then drain the water. In a saucepan, bring the milk with the rosemary sprigs, a little butter, pepper, salt and a little grated nutmeg to the boil. Remove the saucepan from the heat and add the cream, then stir the stock well and season to taste. The rosemary flavor should be good to taste. Pour the stock into the potatoes in doses through a fine sieve and mash until a nice mashed puree has formed. Season to taste again and, if necessary, season with pepper, salt and nutmeg.

Quarter and core the peppers and flatten them on a baking sheet. Brown in the oven or with top heat until the skin is almost burned. Then let the peppers cool down a bit and peel off the charred peel. Chop the peppers and brown the chopped shallots and garlic in a saucepan until translucent. Then add the chopped ginger and chilli, add the roasted and peeled peppers and let the ingredients stew a little. Deglaze with the poultry stock, bring to the boil again and season with vinegar, salt, pepper and sugar. Take the pot off the stove and puree the contents with the magic wand / blender. Add the cream and season the paprika foam to taste. If necessary, add seasoning, if the paprika foam is too hot (because of the chilli), the foam can be thinned a little with the paprika juice to remove some heat. If the foam is too bland, re-sharpen with allspice d` Espelette. Before serving, lather the paprika stock with a little butter and a magic wand / blender.