275 g ( 2 slices ) sea bass, deboned 10 g Creole spice ( chilli flakes , ground oregano , ginger powder , garlic powder , crushed rosemary ) 200 g mulberries 6 pieces asparagus , blanched 5 g fresh fennel , chopped 10 ml maraschino liqueur 100 ml double cream Salt to taste White pepper to taste
Marinate fish slices with Creole spices and grill. Blend asparagus and mulberry and put in a hot pan. Add chopped fennel , maraschino liqueur and cream. Add salt and pepper and mix well. Remove from heat. Pour sauce on top of the fish. Serve hot with vegetables.