Ingredients for the fish:
Peel the vegetables as needed, cut into small pieces and roast in a large pot. Glaze with the white wine and then add the carcasses (available at fishmongers). Top with water and add the kafir lime leaves. Flatten the lemon grass with the blunt side of a knife and add it as well. Boil for 3 hours, cool overnight and then boil again. Strain and set aside the broth.
Ingredients for the sauce (velouté with mustard):
Peel and finely chop the shallots, ginger and garlic. Sweat with the butter and then add the flour. Stir constantly from now on. Deglaze with the wine, add the lemon juice and gradually the 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 teaspoon of pasta in a hot pan and let the water evaporate. When the hip is dry, take it out and let it cool on a kitchen towel.
Ingredients for the vegetable puree:
Peel a squash, grate it and squeeze the juice. Peel and finely chop shallots, garlic and ginger. Divide between 2 pans and sauté in a little fat. Place the peas in one pan and the parsley roots in the other. Thaw each with half of the wine, then add half of the cream and half of the fish stock. Add baking soda to the peas. salt and pepper. When the vegetables are tender, clean them in a blender.
Ingredients for fish:
Portion and salt the fish. Melt butter in a pan. Add the skrew 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 clean. Then pass through a cloth.