Cocktail
Shake for 15 seconds with ice and one egg white. Strain into a glass.
Garnish with a sprig of thyme.
Sea bass
Skewer the sea bass 'Japanese style' on 7 skewers (depending on the size of the fish). Skewer from the back to the belly. This method makes it easier to turn the fish while grilling. Brush the fish lightly with oil so it doesn't stick to the grill, sprinkle with salt, and grill for 4 minutes on each side. Let it rest briefly.
Lemon oil: finely chop parsley and red onion. Mix with olive oil, lemon zest, and lemon juice. Set aside.
Sardines
Skewer uncleaned sardines. Start at the tail and go along the backbone up to the head. Brush the sardines with coarse sea salt; you can use the sea salt from the sea bream, mixed with lemon juice. The salt ensures that the skin dries out and becomes deliciously crispy on the grill. Brush the sardines with olive oil and grill for 2 minutes on both sides.
Herb oil: pound mint, garlic, dill, and fennel in a mortar until a nice paste and dilute with olive oil.
Sea bream
Mix the coarse sea salt with the juice and zest of the lemon. Place the sea bream in a baking tray and cover completely with the salt mixture. Bake on the BBQ for 25 minutes with the lid closed.
Langoustines
Twist the head of the langoustines off the body. Remove the intestinal tract. Fill the heads of the langoustines with a leaf of mint and parsley each.
Arrange the bodies of the langoustines along with the bimi and finely chopped garlic, 3 tbsp of olive oil, and lemon juice in parchment paper (papillote) and fold shut. Place the papillote on a baking tray and pour 4 tbsp of extra water into the tray so that the bottom doesn't stick. Bake for 25 minutes at 250°C on the BBQ.
Grill the heads of the langoustines for 1.5 minutes, turning them on the BBQ.
Finishing
After grilling the sea bass, carefully remove the skewers. Use a spoon to remove the skin, reducing the chance of damaging the fish. Fillet the fish and brush with lemon oil.
After grilling the sardines, drizzle the fish with their herb oil.
After grilling the sea bream in crust, you can break the crust and scrape it off with a spoon. Remove the skin with a spoon and fillet the fish. Drizzle with the lemon oil from the sea bass.
After grilling the heads: Hold the heads over a bowl so you can fill them with juice from an orange and mezcal. Drink this as a shot, push the head out and suck at the same time, bam bam! Top delicious!
