Season the Sea Bass and sauté in a hot skillet and finish the
cooking process in the
oven. Cut the tomatoes in to quarters, remove the core, seeds and dice(1cm
1/4inch), half the cherry tomatoes. Sauté the tomatoes with olive
oil and the whole basil leaves. In a separate pan sweat the shallots,
add the fish stock and reduce by half, then add the white wine and again
reduce by half. The next step is to add the cream reduce and the begin
to in corporate the butter and finish with chopped chives. Finally season
and sear the crawfish tails. Garnish with lemon wafer.
Lemon Wafer.
Slice the lemon wafer thin, place in a bow land cover with
boiling simple syrup refrigerate for 24 hours. Remove the
lemon slices, shake free excess syrup and lay on a sil pat
(or baking parchment and leave in a warm oven(190 f) for 24
hours.