2 large sea bass (800g)
1 fresh garlic bulb
4 sprigs of thyme
2 thyme stems
1 tbsp oil for frying
2 shallots
60g carrots
60g celery or
a stick of celery
60g fennel
10 peppercorns
1 fresh bay leaf
40ml Noilly Prat
180ml white wine
5 strands of saffron
1 organic lemon
100ml cream
50g butter
1 red onion
1 red pepper
1 yellow pepper
1 small courgette


Wash the carrots, celery and fennel and chop roughly with the shallots. Peel the red onion and cut into small equal sized cubes with the pepper, courgette and aubergine! Halve the garlic bulb, wash the thyme. Peel the lemon, cut the cold butter into small cubes.

We need a whole fish with bones. Of course, this means it should be extra fresh – perhaps pre-order from the shop. Wash the fish thoroughly and then fillet. Put the fillets in the fridge and divide each of the carcasses into three pieces. Rinse again and place in a pan with the soup vegetables.

Fill the ICON with charcoal to the maximum level and light. Place the fire plate on top. Put the fish, vegetables and spices into a small saucepan, add the wine and Noilly and cover with cold water. Slowly bring to the boil. Simmer over a medium heat for 45 mins. Filter through a large fine sieve. Bring the fish stock to the boil and cook down to 200ml. Add the saffron and season to taste with lemon juice and salt. Now add the cream and bring to the boil, add the zest of 2 lemons and the sprigs of thyme and keep warm. Do not cook any further.

Start heating the fire plate to a high temperature! Heat 2 tbsp of cooking oil, briefly fry the garlic and stems of thyme and add the ratatouille vegetables. Sear for a short time, then move to the lower temperature zone. Now add a little salt to the fish fillets and cook skin side down until only a small strip of the fish fillet is translucent. Melt the butter and lemon on the fillets. Turn over for 30 seconds and serve your loup de mer immediately with the ratatouille vegetables and the sauce.

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