Fish broth ingredients:
Peel the vegetables as needed, cut them into small pieces and roast them in a large pot. Deglaze with white wine and then add the carcasses (available from fishmongers). Fill with water and add kafir lime leaves. Flatten the lemongrass with the blunt side of a knife and add that too. Simmer for 3 hours, cool overnight and then bring to a boil again. Strain and reserve the broth.
Ingredients for the sauce (velouté with mustard):
Peel and finely chop the shallot, ginger and garlic. Sweat with butter and then add flour. Stir constantly from now on. Deglaze with wine, add lemon juice and gradually stock. Add cream and season with mustard, maple syrup, salt and pepper.
Ingredients for Coral Hips:
Put all the ingredients in a bowl and mix well. Put 1 small scoop of dough into a hot pan and let the water evaporate. When the wood is dry, take it out and let it cool on a kitchen towel.
Vegetable puree ingredients:
Peel and chop the parsley roots. Peel and finely chop the shallot, garlic and ginger. Divide into two pans and fry in a little fat. Put the peas in one pan and the parsley roots in the other. Deglaze each one with half the wine, then add half the cream and half the fish stock. Add baking soda to the peas. salt and pepper. When the vegetables are soft, puree them in a blender.
Ingredients for fish:
Portion and salt fish. Melt the butter in a pan. Add the dough fillets and fry on all sides. When the butter starts to brown, reduce the heat and add the vanilla seeds. Pour the hot butter and vanilla mixture over the fillets. Taste and serve.
Ingredients for Dill Oil:
Put everything together in a blender and puree. Then pass through the cloth.