• 3 pieceslarge unpeeled potatoes
• 4 piecessea bass fillets, 200 g each
• 4 pieceszucchini flowers
• 2 tbspextra-virgin olive oil for the potatoes and serving
• 2 sprigsthyme leaves, finely chopped
• 1 tbspbasil, finely sliced
• 6 piecescherry tomatoes, sliced, optional
• 2 piecesegg yolks
• 1 tspwhite wine vinegar
• 250 mlextra-virgin olive oil for the mayonnaise
• 1 piecelemon, juiced
• 30 gflat-leaf parsley, finely chopped
• 1 to tastesalt and pepper

Préparation

1. 1Place the potatoes in a large saucepan of cold salted water. Bring to the boil and cook over medium heat for about 40 minutes, until easily pierced with a knife.
2. 2Drain the potatoes, carefully peel them while still warm, then cut into rounds and set aside.
3. 3Make the mayonnaise: place the egg yolks, vinegar, 1 teaspoon of salt, and a little pepper in a bowl. Whisk, then slowly add the oil in a steady stream until thick.
4. 4Whisk the lemon juice and parsley into the mayonnaise. Cover and refrigerate.
5. 5Cook the sea bass fillets on a very hot grill or barbecue for about 10 minutes, until the flesh is just pearly and cooked through.
6. 6Gently open the zucchini flowers and discard the pistils. Rinse under cold water, cut into ribbons, and chill until needed.
7. 7Whisk the oil with the thyme, basil, a pinch of salt, and pepper. Pour this dressing over the potato rounds.
8. 8Spread a little parsley mayonnaise in the centre of each plate. Add the sea bass and potatoes, drizzle with oil, and garnish with zucchini flowers, basil, and cherry tomatoes if desired.