Sea bass sweetheart pin with yellow lemon

Savoury recipe

Recipe for 10 portions

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Sea bass sweetheart pin with yellow lemon
Lionel Lallement

Lionel Lallement

Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...


    • Frozen fruit purée 100% : Lemon - 10g
    • Sea bass - 60g
    • Meaux mustard - 10g
    • Salt and pepper - As required
    • Olive oil - 10g
    • Orange (zest) - 3 râpes

    Finelychop up the sea bass fillet, season then add the coarse-grained mustard, oliveoil and orange zest.

    Adjust seasoning with the slightly whipped yellow lemon, bag it and put inrefrigerator before using.

    Serve this product very chilled.


    In this step

    Frozen fruit purées

    Spread creamy butter on a slice of crustless white bread, and flatten with a rolle rbetween two sheets of plastic.

    Cutup strips of 2 cm wide and 9 cm long, wrap them around a 2cm (in diameter )stainless steel tube then pinch close the two ends using a small wooden clothing pin.

    Cook in the oven at 150°C. Set aside in a dry area (a week maximum).

    Depending on your needs, using an icing bag filled with sea bass tartar, garnish each tube with the latter, lay on the plate and decorate each one with a small edible flower of your choice (a pansy for example).

    Serve fairly quickly to keep the crispiness.

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