- Wash the sea bass fillet, dry it and keep it cool
- Soak the dried pointed morels in cold water for 20 minutes, then drain. Save the brewing water.
- Melt butter in a saucepan
- Grate the potatoes finely and squeeze them out. Season with salt, pepper and nutmeg and add the egg yolk. Mix everything well.
- Spread the mixture evenly on the flesh side of the sea bass and then brush with the melted butter. Place the fish in the refrigerator until the butter solidifies again.
- Cut the fennel bulb into thin slices.
- Bring the fish sauce to the boil and mix with the horseradish cream.
- Heat the olive oil in a pan and place the fish fillets with the potato crust down and fry them until crispy over a low heat, turn them over, continue cooking, remove them and keep them warm.
- Sauté the morel and fennel slices in a pan with olive oil. Then season with rosemary, thyme, salt and pepper.
- Arrange the sea bass on a plate, garnish with horseradish foam and serve with the morels. Enjoy your meal!
