sunfish with sea lavender

Buttermilk puree with sea lavender. Peel and boil floury potatoes until tender. Wash the sea lavender thoroughly and remove the hard stems. Chop the leaves into large pieces. It is best to take a large amount of sea lavender, because this vegetable shrinks when baking, just like spinach. Chop a few shallots finely. Fry the chopped shallot in some butter. After a minute, add the sea lavender and stir-fry until the leaves are cooked but still crispy. Put the boiled potatoes together with the preparation of shallot and sea lavender in the food processor. Season with pepper, nutmeg and not too much salt. Turn the robot on and add buttermilk and a glass of white wine, with small shoots, until the puree has the right thickness. Of course, you can also make this puree in an ordinary cooking pot. Sea lavender sauce. Bring half a litre of fish stock to the boil. Add a generous portion of sea lavender and allow to cook through. Add a glass of white wine and season with pepper and a little salt. Put the immersion blender in the pot and puree until all leaves have disappeared. Add a dash of cream while stirring. Do not add too much, as the beautiful green colour must remain dominant. Bring the sauce to the boil. Thicken with maize starch.