Line-caught sea bass, langoustines, tomato fondue, seaweed meringue and hazelnut oil

Recipe for line-caught sea bass with Perles de Gascogne hazelnut oil created by the Belgian chef Daniel AntunaRecipe by Chef Daniel Antuna
Restaurant ” ‘t Stoveke” in Belgium.

Line-caught sea bass and langoustines:

  • 4 x 125 g line-caught sea bass and 4 fresh langoustines.
  • 100 g seaweed
  • 50 g of salicornia.


  1. Cook the fish in its skin, together with the langoustines, in a frying pan with Mediterraneo Bio extra virgin olive oil.
  2. Cover and steam the seaweed briefly with a bit of oil, shallots and white wine.
  3. Blanch the salicornia and then reheat in a frying pan with a bit of extra virgin “Fiore” olive oil

Seaweed meringue

180 g oyster juice

10 g white soy sauce

20 g egg whites

200 g S° sugar

100 g dried seaweed


Whisk until stiff, form into meringues with a piping bag on a tray lined with baking parchment and dry in the oven for 48 hours

Tomato fondue

  • 2 shallots, garlic, rosemary, thyme
  • 6 beef tomatoes
  • 100 g chicken stock.


  1. Cook, reduce, liquidise and pass through a sieve.
  2. Keep warm.

Ground hazelnut oil

  • 100 g “Perles de Gascogne” hazelnut oil
  • 80 g malt
  • fleur de sel and white pepper.


  1. Mix together the ingredients.


  • Cauliflower cream
  • Broccoli cream


Cook separately in boiling water, drain and mix in a blender until it forms a very smooth paste.

Basil coulis

  1. Blend the basil with extra virgin “Fiore” olive oil, adding a drop of Xantiane for the consistency .


Recipe kindly provided by our partner