We make a "short broth" which mainly contains leek, carrot, onion, fresh herbs, rosemary, a little celery.
Let it cook for a few minutes and introduce the sea bass with its skin and all.
Turn off the heat and let the broth cool with the sea bass in it. We will see that when we take out the sea bass, the skin is perfectly removed.
Fry the shallots with EVOO. When they are golden brown, add a glass of champagne.
On the other hand, we make a traditional mayonnaise with our AOVE Reserva Familiar Picual.
Mix the sautéed shallot and cava with the mayonnaise. Spread over the sea bass and free of its skin. We can take it cold or if we want it to be hot, we will give it a blow of oven leaving the mixture of shallot, mayonnaise and champagne to toast (it will be gratinized and it will be a soufflé type layer).
As a garnish, we choose onions, which can be simply boiled or can be confit with a little red wine, sugar and a good vinegar.