2–3 chives, finely chopped
1 bunch fennel herb
Β½ tbsp fennel herb, finely chopped
salt and freshly ground black pepper
2 tbsp olive oil
150ml/ΒΌ pint sunflower oil, rapeseed oil or olive oil (or combination)
1 tsp white wine vinegar
1 egg yolk (at room temperature)
2 whole sea bass (about 450g-500g/1lb–1lb 2oz each), gutted, cleaned and trimmed of fins
2 tbsp pastis