- 400 grams Shrimp (Raw, with peel)
- 200 milliliters Fish stock (from a jar)
- 4 small medallions (each about 30 g, 1 cm thick) Sea bass
- 2 tablespoons Port wine
- 30 grams Butter
- freshly ground pepper
- 100 grams mixed lettuce (such as frisée, radicchio)
Peel potato, rinse and cut into thin chips with a vegetable slicer. Heat cooking oil in a deep fryer or pot and fry potatoes until golden brown. Remove with a slotted spoon and drain on absorbent paper towel.
Remove shrimp heads, peel, devein and rinse. Boil fish broth in a saucepan. Add shrimp to the saucepan and simmer for 5 minutes. Pour broth through a fine cloth back into a pot. Boil broth again. Add sea bass to the saucepan and simmer for 1 minute until cooked. Remove fish from the saucepan with a slotted spoon.
Boil broth over high heat until liquid reduced by half. Add port wine, add butter, mix and season with salt and pepper.
Rinse lettuce and pat dry. Whisk port wine sauce just before serving. Arrange prawns, lettuce and sea bass on plates. Serve garnished with potato chips, tarragon, chervil leaves and port wine sauce.