CUP OF SEA WATER

INGREDIENTS (serves 4):

Sea bass:

1 wild sea bass (weighing 400/500 gr.)

Salt

Olive oil

Sea water:

200 gr. fresh wakame seaweed

200 gr. fresh nori seaweed

5 l. mineral water

50 gr. grey Guérande salt

1 yellow lemon

Others:

40 cockles

4 spinach leaves, steamed

4 small basil leaves

4 sprigs chervil

PREPARATION:

Sea bass: Remove the scales, bone and cut the sea bass. Place in salt for 10 min., then rinse in cold water. Submerge in olive oil and chill for a minimum  of 24 h. (The fish can be left in oil for up to 10 days).

Sea water: Mix the wakame and nori seaweeds in a large container, wash then add 5 l. mineral water and 50 gr. grey Guerande salt as well as a yellow lemon cut in half. Leave in the refrigerator for 48 h. to infuse. Check the salt. Fill a bottle with the water and keep iced.

TO SERVE:

Rinse the cockles in salt watr to remove any sand, then open up while raw. Arrange two or three slices of sea bass cut 2 mm (1/10") thick on the bottom of the four bowls with a spinach leaf. Top with about 10 cockles per person and the chervil and basil. Add a little green olive oil. Place the bowl in front of the customer and generously pour over the sea water.