In a stew pot, bring the water and sugar to 160°C, add the chopped hazelnuts and let them get “sandy”, off the heat.

Put back on the stovetop and let the mixture caramelize, add the knob of butter.

Spread it out on a silpat with the help of a rolling pin.

Make rounded discs about 8cm in diameter and then let cool.

Put the hazelnut discs in the oven for 6 minutes, then remove and place the slice of sea bream atop them.

In this way, the fish will be partially cooked with the aroma of hazelnuts.