Splash in the sea

INGREDIENTS: (to serve 4) 

4 fillets of sea bass, 170 gr each

Molluscs:
12 mussels
12 razor clams
20 cockles
Sea salt
Mineral water

Sea water:
400 gr clean mussels
100 gr water

Seaweed and marine plants:
60 gr dilsea carnosa salada (type of seaweed)
60 gr sea lettuce
40 gr sea asparagus
40 gr codium

PREPARATION:
Place each fillet of sea bass in a vacuum pack and set aside. 

For the molluscs:  Bring a pan of salted water (15 gr salt per litre of
water) to the boil and cook the shellfish separately. Calculate 30 seconds for
the mussels, 13 seconds for the cockles and 50 seconds for the razor clams in a sealed vacuum pack. The letter may be boiled in unsalted water. Cool the bag of razor clams in iced water then chill. Using a small knife, remove any remaining shells from the molluscs and chill.

For the sea water: Boil the water and add the mussels. Leave for 30
seconds. Remove from the heat, and pour through a superbag. Use all the stock. The mussels can be used for a different dish. Chill.

For the seaweed and marine plants: Soak the dilsea carnosa in cold water to remove any excess salt. Boil water, add the sea lettuce and cook for 30 seconds to 1 minute. Remove and chill in very cold sea water. Serve the sea asparagus and codium uncooked.

To finish: Place the sea bass, still in its vacuum pack, in a bain-marie at 54ºC and cook for 20 minutes. Heat the molluscs and seaweed in sea water steam and heat the mussel stock to 80ºC. Leave to stand for 5
seconds. Remove and serve. Strain the stock and add lemon juice. Serve the sea bass with the seaweed and shellfish.

TO SERVE:

Arrange as shown in the photograph.