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Sea bass | fennel | young carrot | La Ratte potato

2 persons | Shichirin, Fish and shellfish | Fish | Main dish

Prep time
15 MIN
Cook time
45 MIN
Total time
60 MIN

Prep time

  • Light a medium amount of Binchotan, fully open the sliders of the Shichirin and let it get to temperature well. When the Shichirin is up to temperature, place the standard grate.


  • Start by bringing the potatoes to the boil with a generous amount of salt and water in a pan. Simmer until the potatoes are al dente. Drain the potatoes and keep aside. 
  • Cut the fennel into slices about half a centimetre thick, rub the slices with a little vegetable oil and season with salt. Cut the carrots in half and also rub with oil and salt. 
  • Separately, grill the fennel slices, carrots and potatoes over the Binchotan until they start to colour. 
  • Grill the sea bass fillet over the hot Binchotan on the grill until the skin is nice and crispy, making sure the inside is also well cooked. Turn the fish over and let it rest for a while next to the fire. 
  • Serve the vegetables, sea bass fillet and potatoes and add hot vegetable stock or dashi broth. 


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  • 2 pieces of sea bass or red mullet
  • 1 fennel
  • 1 bunch of young carrots
  • vegetable oil
  • 200 gr La Ratte potatoes or baby potatoes
  • 250 ml EldurApi 40 Veggie broth or dashi broth
  • YAKINIKU Japanese Smoked Salt


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