Chef's Secrets: Sea Bass Fillet Baked With Crab Meat and Quail Egg on White Wine Sauce

Le Royal Meridien National Hotel
A recipe from Andre Martin, the new consultant chef at Le Royal Meridien National Hotel.

Per portion:
180g sea bass
48g canned crabmeat
1 quail egg
30g cream puff pastry
1/2 chicken egg yolk
3g butter

For Bercy sauce (500g):
38g dairy cream
6 chicken egg yolks
45ml concentrated white wine
15ml vinegar
5g tarragon

Place the rolled sea bass fillet in an oiled round form, then add the other ingredients layer by layer: cream puff pastry, crabmeat, boiled quail egg,

then crabmeat again, cream puff pastry, then grease with egg yolk. Put in the oven at 200 degrees Celsius for 15 minutes. Serve the fish with Bercy sauce and garnish with steamed vegetables.

For the sauce:

Stir the dairy cream into the egg yolks, adding the concentrated white wine, vinegar and tarragon.