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Ingredients

• 1 7-pound striped sea bass fillet, bones removed, cut into long thin strips
• 3/4 pound unsalted butter (1/2 pound cubed), plus 1 tablespoon
• 3 tablespoons vermouth
• 1 pound lemon grass stalks
• 1 onion, roughly chopped
• 1 celery stalk, roughly chopped
• 1 carrot, roughly chopped
• 4 sprigs of thyme
• 1 bay leaf
• Handful of peppercorns
• 1 bottle champagne
• 8 shallots, thinly sliced
• 1 tablespoon olive oil
• 4 lemons, peels removed and cut in half, reserved
• 1 garlic clove
• 2 cups heavy cream
• 1 medium zucchini
• 1/4 cup chicken stock
• 1/2 red bell pepper, skin removed, julienned
• 1-ounce caviar, such as Sevruga or Beluga
• Chervil to garnish
• Salt and pepper to taste

Description

Food Network