Grilled sea bass, tatemado bell pepper sauce, pickled cauliflower

Preparation:
For the bell pepper sauce, grill or broil the piquillo peppers, peppers and peeled and halved onion. We have to get the skin of the bell pepper to burn well and the onion to get enough color. If we do not have grill they can be burned on the gas fire or in a frying pan.

Once we have the vegetables well toasted, we cut them and add them to a pot incorporating the skin of the bell pepper. We sauté the whole and add the *fish stock that we will have made with the own bones of the sea bass.
**We elaborate this broth roasting the bones in the oven and making a stew of sautéed vegetables (onion, carrot and tomato), adding a little white wine and covering with water. Cook for 2 hours and strain.
We add the coconut milk and we let it recover. We grind the whole and rectify of salt. Set aside.
For the emulsion of herbs, we obtain the leaves without stems of the herbs and scald in boiling water for 5 seconds. Cool in water and ice and dry. Grind together with the oil for 6 minutes at 40º. Let cool. Elaborate the emulsion with the rest of the ingredients as if it were a mayonnaise but making it lighter. Reserve in a bottle.
For the pickled cauliflower, slice the cauliflower with a mandolin and reserve in a bowl. In a saucepan, bring the rest of the ingredients to a boil and add to the cauliflower bowl. Leave to marinate for a few hours.
Cut the sea bass in supremes of about 200 gr per portion and sear the skin side on the grill or frying pan. Finish cooking in the oven at 180º about 4-5 minutes until it is ready.

Plating:
Arrange on the base of the plate a few strokes of bell pepper sauce. Place the sea bass loin and season a little on top again. Place a small quenelle of parsnip cream and the pickled cauliflower slices on top.
Decorate with a few dots of herb emulsion, some blanched and quartered bisaltos and half a grilled baby corn on the cob.