Peel the vegetables and cut into fine julienne strips, as well as the white leek. blanch and keep crisp in salted boiling water, decant, drain,
Put them in a sauté pan with a little butter, leave to heat gently, then deglaze with the vermouth, reduce until almost dry and add the white wine, reduce again until dry.
Add the cream at this point and cook for ten minutes, the cream should reduce and thicken enough to bind the juliennes.
Add the chopped chervil, salt and pepper, set aside.
Pan-fry the scallops (walnuts) and the sea bass fillets in butter.
Arrange sea bass and scallops on plates, add the reheated juliennes, possibly add a knob of butter.
Garnish sprigs of chervil
A creation of Chef Hubert
