An original recipe from Alain Ducasse of Le Louis XV in Monte Carlo

Preparing the sea bass

1. Mark the sea bass fillet on the grill on one side only. 
2. Transfer to a rack and finish cooking in the oven. 
3. Season with fleur de sel, freshly ground pepper and a drizzle of olive oil before serving. 
4. In a skillet, sear the skin over low heat and let it dry on the side of the heat until crispy. 

Preparing the fritters 

1. Slice the potatoes thinly with a mandolin and cut them into even sizes with a fluted #60 cutter. 
2. Blanch for 2 seconds in boiling salted water and refresh in ice water. 
3. Place the slices on paper towel to dry; brush with a mixture of egg yolk and potato starch. 
4. Top one slice with some of the olive purée and chopped sea bass. 
5. Place another slice on top and seal. 
6. Just before serving, fry in hot oil at 170/180°C.
7. Pat dry with paper towel and season with pepper. 

Making the marmalade 

1. Blanch and seed the tomatoes; cut into wedges. 
2. Blanch the zest of a lemon, then cook slowly with lemon juice and sugar until candied. 
3. Cut the remaining two lemons into skinless segments. 
4. Before serving, cook the tomatoes with the lemons; finish by adding the zest, capers, olives, marjoram and balsamic vinegar. 

Finishing and presentation 

1. Place the garnish on the plates, then the sea bass. 
2. Finish with the fritters and the crispy skin.