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Server for 1 INGREDIENTS • 180 grs. Sea bass • Pz ½ vanilla bean • c / n Saffron • 100 grs.  Butter • 100 ml white wine • 10 grs Echallot • 50 ml Cream • 75 g baby spinach • Pz ½ orange zest • 70 ml fish Fumet • C / N Salt and Pepper • 250 g Water of guajillo chile • 2 g Algin • 6.5 g Calcic • 1000 g Water For the sauce Cook butter with a bit of the echallot and add the fish fumet and saffron vanilla bean, everything is left to reduce. Add  little by little the fresh butter so that the sauce can emulsify and thicken, and at the end add a dot of cream to finish. For the guajillo caviar Mix algin with 1 / 3 of the water from the chile guajillo essence, blend until well blended and smooth. Mix with 2 / 3 remaining parts, strain and store at room temperature for 30 min. Dissolve  the calcic in the water with the help of a whisk. Put the mixture in a container capable of achieving a height of about 5 cm. Save. Fill a syringe with the mixture of guajillo caviar. Trickle into the mixture of water and calcium. Cook for 1 min. Strain and rinse the guajillo caviar in cold water and  drain the excess of water For the  sea bass Mark the bass in a Teflon pan and cook in the oven to 379 ° F for 5 min. For the spinach Cook the spinach with butter and add the orange zest. For assembly Place the spinach in the center of the plate, put  the sea bass above with a little guajillo caviar, add a little bit of the sauce and decorate it with some sprouts. Creator: Chef Francisco Flores