CHILEAN SEABASS CONFIT, CEPS PUREE
AND PICKLED CAULIFLOWER


Prep time: 10 minutes

Cook time: 30 minutes

Total time: 20 minutes

Ingredients

  • Qwehli® Chilean Seabass portion
  • Olive oil
  • Thyme
  • Onion
  • Garlic
  • Ceps
  • Yellow Wine or Butter
  • Liquid cream
  • Cauliflowers
  • Vinegar
  • Salt and Pepper

Instuctions

  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!

This recipe uses

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