Seabass with seaweed, and oyster smashed potatoes

List of ingredients

Serves 4

4 seabass filets weighing around 140g each
4 pinches of dried wakame or nori seaweed flakes
4 Pacific oysters
600 g waxy potatoes (Charlotte for example)
110 g butter
50 ml olive oil
1 lemon
1 tbsp. chopped chives
Salt and pepper

Sommelier’s tip

 Chablis

A dish that takes you back in time to the Jurassic era. The legendary minerality of a Chablis is in perfect harmony with the marine notes of the seaweed and delicately flavored fish. Saline notes from the terroir makes for a pleasing pairing with this dish that is very sophisticated yet easy to prepare.

METHOD

Cook the potatoes with their skins in boiling salted water.
Season the fish with pepper and a little of the seaweed flakes. Set aside.
Squeeze the lemon.
Open the oysters and chop the flesh finely. Heat them gently in a pan and then whisk in 50g butter, keeping on whisking while you add the olive oil and lemon juice.
Peel the cooked potatoes and then crush with a fork, adding the remaining 60g butter and the chives.
Steam the fish uncovered in a basket over a pan of boiling water, for example, for 5-7 minutes until the flesh turns translucent throughout.

Arrange the potato in a shallow bowl, place the fish on top and add the oyster sauce.