Chilean Seabass Confit, Ceps Puree And Pickled Cauliflower

Chilean Seabass Confit, Ceps Puree And Pickled Cauliflower

Created by chef Johan Ducroquet (@johan.ducroquet)
March 12th, 2021
Chilean Seabass, aka Patagonian Toothfish. Its impeccable taste and quality granted it the name "White Gold". This recipe elevates the "white gold" into a whole new level, thanks to the brilliant creator---the head chef at Bouillon. If you haven't already, prepare yourself and give this amazing recipe a try.
 

Ingredients                                                                                                           

Serves 2

             Qwehli Patagonian Toothfish portions

3              Tbsp of olive oil

             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!


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