White Fish with Spring Vegetables

To prepare the fish, use a skin-on fillet with the rib bones removed; white fish is preferred.

Before cooking, brine the fish in a 5% salt solution for 30 minutes (brining process), then rinse under running water.

Sous-vide at 65 °C for 15 minutes.

Then, sear the fish skin-side down until crispy.

For the sauce, combine the champagne, reduced wine, elderberry syrup, and other specified ingredients.

Reduce the mixture to a final volume of 300 g.

In a Thermomix, emulsify by adding butter until a light consistency is reached, maintaining a temperature of at least 70 °C.

Garnish and plate the dish.