Seabass Fillet with Green Pea Emulsion Ingredients: 2 seabass fillets, skin on, pin-boned Sea salt Black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter 1 cup green peas (fresh or frozen) ¼ cup vegetable stock (or light chicken stock) 2 tablespoons heavy cream 1 tablespoon unsalted butter Salt to taste 1 teaspoon lemon juice ½ cup neutral oil (grapeseed or light olive oil) ¼ cup fresh herbs (parsley, chives, basil) Pinch of salt Fresh pea shoots or microgreens for garnish Dill fronds

✅Primer Vs Emulsion 📌Understand Their Purpose ◾PRIMER : Used For : Base Coat ◾Applied On : Plaster/Putty ◾Base Purpose : Seals Surface & Improves Adhesion ◾EMULSION : Used For : Topcoat ◾Applied On : Over Primer ◾Base Purpose : Aesthetic Finish , Protection 📌Coverage Area(Approx.) Note : Coverage Varies Based On Surface Condition , Tool (Brush/Roller) , And Quality ◾PRIMER: Coverage (1 litre) : 120-150 sq.ft / litre ◾No. Of Coats : 1 Coat ◾EMULSION : Coverage (1 litre) : 80-100 sq.ft / litre ◾

Emulsion Polymerization; Ingredients, Mechanism, Features and Applications