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