• Scale, gut and clean the sea bass; cut out the fillets and remove the bones. Slice the 2 fillets to obtain 4 equal portions of 120 to 140 g, keeping the skin slightly incised on the top and in a regular manner.
• Keep the bones for the preparation of the stock reduction.

Preparation of the fish stock

• Prepare the aromatic garnish (1 shallot, 1 carrot, half a leek, 1 bouquet garni), wash, peel and chop the vegetables.
• Crush the fish bones and brown them in 250ml litre of olive oil.
• Add the garnish and moisten with 1.5 litres of water.
• Cook for 20 minutes, strain and reserve. You should obtain 1.2 litres of clear stock, 1 litre for the Lucie Passedat base and the rest for the cooking of the bass.

Preparation of the Lucie Passedat base

• Reduce by half the litre of fish stock, add the lightly crushed tomatoes, tomato paste, the coriander seeds and the sugar, then put everything through a vegetable mill.

Preparation of the garnish

• Meanwhile, zest 1 lemon. Cut it into cubes, blanch it three times and refresh. Set aside. Peel the 4 grape tomatoes, trim the skin and cut into small cubes (brunoise). Remove the leaves from the basil and fresh coriander, wash and chop them. Prepare the 2 other lemons in juice.
• Slice the truffle thinly on a mandolin. Set half aside in olive oil; cut the other half into very small dice. Set aside.
• Cut the peeled cucumber into tagliatelle shapes as well as the skin of the 2 courgettes. Make sure they are regular in shape and precise.
• Blanch and refresh.
• Place the vegetable tagliatelles on the parchment paper, alternating 7 strips of courgettes and 6 strips of cucumber.
• Prepare a stainless steel baking dish by brushing it with clarified butter. Season with salt and pepper, then arrange the green tomato strips and the bass sections, followed by the wild fennel seeds, 1 drizzle of olive oil, Camargue salt and mignonette pepper. Cover with fish stock.
• Steam the 4 portions of bass at 60°C for 12 minutes. Let rest.

Finishing

• Add to the Lucie Passedat base the chopped coriander and basil, the diced lemon, the diced tomato, the diced truffle, the olive oil, the juice of 2 lemons, the 10 cl of truffle juice, salt and pepper to adjust the taste to your liking. Heat slightly without boiling.
• Place the vegetable tagliatelle on top of the cooked fish and let it reheat lightly with the steam.
• Take 4 slices of truffle, brush them with olive oil, salt and pepper, then heat them in the oven at 150°C and place them carefully on the bass sections.
• Arrange the Lucie Passedat base in a soup plate and gently place the fish on top. Finish with a dash of olive oil and a sprinkling of fleur de sel and the truffle slices.