Sea bass, courgette, samphire grass, radish, lemon chive beurre blanc
Method: Hot pan, oil in, Sea bass fillet skin side down put on hot pan and roast for a while, put the heat down and cook on skin from 80% of all time. When is skin golden and crispy, flip over and cook another 30 sec.
Method: Finelly diced shallots mix with wine, put on stove and reduce by 2/3. Whisk into cold butter until you have creamy consistency add splash of cream. Season with salt and lemon juice. Before serving mix hot beurre blanc with samphire grass and chopped chives.
Method: Slice courgette into 4 same size-ish stripes. Grill the stripes, drizzle with oil and season with salt. Cook until they are charred and soft