Sea Bass, Jus Vanille

Jack_Walker_124480

Sea Bass steamed in a parcel with lemon butter and lemon confit, 'Jus Vanille', mussels, asparagus, crispy leeks.

Jack_Walker_124480

PS: served with sides of potato persillade and the rest of the mussels. paired w/ Macon-Villages white burgundy from Drouhin. foam died a little but was very happy with it as sauce, worked well. Should have served skin side up really but was a beautiful peice of fish.