Sea bass

The sea bass looks to me like it is playing cats cradle with itself and that is just plain weird. 

Had a thing like this appeared when I was, say, six or seven, it would have freaked me right out so bad I'd be put off sea bass permanently. Or else fascinated and filled with joy and awe.  

* A poaching liquid is prepared. The usual seeds. The only thing different this time is thin slices of ginger and white wine. The sea bass was poached in the liquid the previous night and removed to a plate and chilled. At that point the liquid also contains proteins sloughed from the fish. The next day the liquid is reheated to a rolling boil.

The liquid cooks the pasta.

The same liquid cools to poaching temperature, which is well below boiling, and the liquid brings the sea bass back up to temperature. Then the liquid is discarded. 

* The sea bass is poached at 160℉ / 70℃. 

* A sauce is prepared using butter and wine with ginger and lemon and honey. It also uses a divided egg. I'd go further, but honestly, this sauce is not ready for Prime Time. It's good but not delicious. This sauce has identity issues and it's not worth the trouble and the mess. Simple lemon is better. 

* Altogether this sea bass is very satisfying. It is delicious with great textures. Apart from the sauce, it has a refreshing simplicity. Very well composed besides. Combined with the red bell pepper and sugar peas it stands vertical while at the same time lies horizontal, while whimsically spherical with triangular fins.