6 grilled asparagus
125g sea bass
50ml tomato fondue (see below)
10g artichoke, cooked and diced
6 Venus clams
5ml lemon juice
10ml olive oil
For the tomato fondue 100g onion, chopped
3 cloves garlic, crushed
20ml olive oil
2 sprigs thyme
500g tomatoes (blanched, peeled and roughly diced)
Salt and pepper
Cook asparagus in salted water, drain and refresh. Brush lightly with oil and mark on grill.
Sear sea bass in frying pan and finish in hot oven for four to five minutes.
Make tomato fondue by sweating onions and garlic in olive oil, add bayleaf, thyme and tomato, and simmer and reduce until thick. Adjust seasoning. Finish the fondue with diced artichoke, clams, lemon juice and olive oil.
Place warmed asparagus on plate, bass on top. Add clam and artichoke sauce around this and finish with herbs.