Sea Bass Wellington with Champagne Sauce & Black Caviar

Finely chop the shallot. Add the shallot, thyme and garlic to a saucepan with a little olive oil and sweat gently over low to medium heat, without browning.

Pour in the Champagne and add the stock. Bring to a simmer and reduce by about half.

Add the heavy cream and butter, and simmer gently until the sauce is smooth and lightly thickened.

Season with salt, freshly ground black pepper and lemon juice. Pass through a fine sieve if you like, and allow to cool.

Remove all the bones from the sea bass and season it with salt and freshly ground black pepper. Place fresh herbs and thin slices of lemon inside the fillet; for a subtler lemon flavour, use finely grated zest instead.

Roll out the puff pastry and place the sea bass in the centre. Fold the pastry over the fish and seal the edges securely into a neat roll. Decorate the surface with thin strips of pastry.

Brush the pastry generously with egg yolk for a glossy golden finish. Bake in a preheated oven at 190–200°C (375–400°F) for 15–20 minutes, until the pastry is golden and the fish is cooked through.