Sea bass and button mushroom rose with yuzu vinaigrette

Remove and debone the fillets. Flatten them slightly before hardening them up in the freezer and passing through the slicer. Arrange in strips 28cm long and 3cm high. Using a Japanese mandolin, slice the firm, white button mushrooms over the entire strip of sea bass carpaccio, overlapping them. Make a marinade with the Ponthier Menton Lemon Crush and white balsamic vinegar, then brush over the carpaccio base before rolling up. Chill in the fridge for up to 10 minutes before serving.

Combine the Ponthier PGI Syracusa Lemon 100% Purée, honey and Ponthier Yuzu Crush. Mix to a smooth consistency, then whisk in the olive oil using a hand blender.

Cream the butter then add the ingredients one by one, leaving the egg whites until last. Smooth into a silicone mould with the desired shape, then bake at 140°C for about 5 to 6 minutes. .

Pour the vinaigrette into the bottom of the dish and spread out gently with a spoon. Place the sea bass and button mushroom carpaccio rosette in the middle. Arrange the crispy honey tuile on top. Place a few dots of lemon caviar and 3 oxalis shoots on top. At the last minute, add a light grind of pepper.