Hans Neuner prepares SEA BASS, WILD ALGARVE JUNIPER, LEEK AND CAVIAR at 2 * star Ocean (Portugal)

Executive Chef Hans Neuner's dish at the two-Michelin-star Ocean restaurant in Portugal demonstrates how to marry local, wild forage with classical luxury. By pairing Atlantic sea bass with wild Algarve juniper, sweet leek, and Imperial caviar, Neuner builds a dish that speaks directly of its coastal terroir without losing the clean precision demanded of high-end gastronomy. This is a study in using regional botany to provide a unique sense of place on a modern European menu.

Balancing Foraged Bitter Elements with Rich Seafood

The primary technical challenge in this preparation is the restraint required when working with wild juniper. Unlike cultivated or dried varieties, wild Algarve juniper carries a resinous, pine-forward intensity that can easily overwhelm delicate white fish. Neuner balances these sharp, woody notes by pairing them with the natural sweetness of slow-cooked leeks. The leek acts as a texturally soft, sweet bridge that grounds the dish and tempers the juniper's botanical punch, allowing the clean flavour of the sea bass to remain front and centre.

To complete the flavour profile, the addition of Imperial caviar brings a precise, briny pop of salinity. This natural saltiness cuts through the rich, emulsified sauce and lifts the sweetness of the leek without requiring aggressive seasoning on the fish itself during cooking.

Structural Plating and Component Assembly

On the pass, execution relies on exact temperature control and delicate structural assembly. The sea bass must be cooked with absolute precision to keep the flesh moist, pearlescent, and flaky, showcasing the quality of the local catch.

The dish is assembled with a focus on clean lines and concentrated flavours. The sauce serves to unite the bitter, sweet, and oceanic profiles on the plate. By neatly positioning the caviar atop the fish alongside the structured leek components, the kitchen ensures that every spoonful contains a balanced ratio of texture, acidity, and salt. For chefs looking to refine their seafood menus, this dish serves as a masterclass in using localized ingredients to give a classic fish course a distinct identity.