For the sauce Grind the leaves in a blender with the vinegar. Add the salt and blend again before straining. Prepare close to serving time to retain the leaves’ vibrant green color.

Season with salt and pepper to taste. Wild Sea Bass with Broccolini, Confit Cherry Tomato, Butternut Purée, and Champagne and Seaweed Cream Sauce by Chef Nesamani Adaikkalam, Executive Sous Chef ...

Here is a fantastic dinner put together in less than 20 minutes. You will love it! It is simple to assemble with many flavors ...