Chilean Seabass Confit, Ceps Puree And Pickled Cauliflower

Ingredients                                                                                                           

Serves 2

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

Preparation                                                                                                            

1. In a baking dish, cook the Chilean Seabass/Patagonian Toothfish at 160°C for 6 minutes with olive oil, garlic, thyme, salt and pepper.

2. 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!

油封智利鱸魚配牛肝菌醬佐酸椰菜                                                       

做法：

1. 鑊落油，熱油至160度，加入蒜蓉，百里香，鹽，黑胡椒，香煎智利鱸魚6分鐘後，起鍋裝盤

2. 鑊落油，加入蒜蓉，洋蔥碎，鹽，黑胡椒，牛肝菌，翻炒；加入黃酒或牛油煮30分鐘後，加入忌廉混合成醬汁

大廚心得：可以加上酸椰菜添加清爽口感

*水煮椰菜1分鐘後，將椰菜放入冰水中冷卻，再放入醋中醃製48小時；雪櫃冷藏！