Sea Bream with Swiss Chard in Lemon Sauce

Make a stock with the fish head cut in two and browned in a pan in some frothy butter. In a sauté pan, cut the shallots in large round slices and sweat.

Sauté the sliced fennel bulb, unpeeled garlic, dry fennel, coriander seeds, pepper and 1 slice of the Espelette pepper.

Deglaze with the white wine, then moisten with the calf’s foot jelly and the stocks.

Let cook for 45 minutes. Infuse the bunch of basil for 15 minutes and sieve through a chinois. Reduce the sauce so that it becomes syrupy. Emulsify with butter and olive oil, and flavor with the candied lemon pulp (recipe below).

As a garnish, add 20 little capers and 7 shelled littleneck clams to the sauce.

Be careful not to bring the sauce to a boil lest the clams get tough.