Chilean Seabass Confit, Ceps Puree And Pickled Cauliflower
2 Qwehli Patagonian Toothfish portions
3 Tbsp of olive oil
5 Grams of Thyme
10 Grams of ceps
10 Grams of diced onion
5 Grams of minced garlic
10 Grams of yellow wine or butter
10 Grams of cooking cream
20 Grams of cauliflower
2 Cups of vinegar
1 Pinch of salt and pepper
In a baking dish, cook the Chilean Seabass/Patagonian Toothfish at 160°C for 6 minutes with olive oil, garlic, thyme, salt and pepper.
Side dish: In a pan, sauté the ceps. Add garlic, onion, salt and pepper. Deglaze with yellow wine from Jura or simply with butter. Let reduce for 30 minutes. Finally mix with liquid cream.
Optional: add potatoes in the purée !
Chef’s tip: Add pickled cauliflowers for the WOW touch.
Blanch the cauliflowers for about 1 minute in salted boiling water. Cool in ice cubes and leave them to marinate in vinegar for 48 hours. Keep refrigerated!