Sea Bass Fillet Steamed with Basil Oil, Carrot Juice and Wholegrain Mustard

• 4 sea bass fillets, 120 g each
• 1 tablespoon basil oil
• 12 small new potatoes, cut in half
• 6 sticks of celery, 6 cm by 1.5 cm
• 8 triangles red and yellow pepper
• 200 ml carrot juice
• 50 ml orange juice
• 1 clove garlic, peeled
• 2 tablespoons Dijon wholegrain mustard, divided
• ¼ teaspoon fresh ginger, peeled & fi nely chopped
• 1 tablespoon olive oil
• ½ tablespoon fresh parsley, finely chopped
• Salt and pepper
• Cling film (type suitable for microwave ovens)

Season the sea bass fi llets and brush with basil oil. Roll up and wrap in cling film to give them a nice shape. Place them on the cooking tray. Add the new potatoes, celery and peppers.

Steam for 15 minutes with the starter and the dessert. Meanwhile, reduce the two juices in a pan over low heat with the garlic clove, mustard and chopped ginger. Strain through a fine sieve and season.

Decorate the plate with a tablespoon of mustard and carrot juice. Top with the rolled sea bass. On the side of the plate, place the seasoned vegetables, a little olive oil and chopped parsley.