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Correo Electrónico
 Steamed Suzuki Seabass with Truffles - スチームしたスズキの薄切トリュフ添え |
Add a photoSteamed Sea bass, served with creamy lettuce and potatoes, madacascar pepper milk emulsion and summer truffles.
Ingredientes
- 70g Sea Bass
- QS (Quantité Suffisante) Madagascar Pepper
- 1p Romaine Lettuce
- 40ml Milk
- 40ml Cream 38%
- 20ml Bouillon
- QS Madagascar Pepper
- QS Summer Truffle Chopped
- 1p Potato
- 90ml Milk
- 60ml Cream 38%
- QS Chive
- 3f Summer Truffle Slice
- QS Buerre Noisette
- 100ml Milk
- 40g Lettuce Puree
- QS Madagascar Pepper
- QS Salt
Direcciones
- ---Prepare Fish---
- Sprinkle Madagascar Pepper on Sea Bass and steam it
- ---Prepare Lettuce---
- Combine 40ml cream, 40ml milk, bouillon, and Madagascar Pepper
- Add lettuce into the mixture and cook until it gets softened
- Sprinkle chopped summer truffle on lettuce
- ---Prepare Potato---
- Cut the potato
- Place 90ml milk and potatoes in a plastic bag and vacuum out the air. Cook it in a steam oven at 90ËC for 6 minutes
- Take potatoes out int a pot and add in cream. Reduce the cream until good consistency.
- Sprinkle chopped chives
- ---Prepare Garnish---
- Slice summer truffle into three slices
- ---Prepare Puree---
- Combine 100ml milk, lettuce puree, Madagascar Pepper, and salt.
- Mix the ingredients with a bar mixer till frothy
- ---Prepare Dish---
- Layer in order the puree, potato, sea bass, lettuce, and garnish
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 428g | |
| Calories 409 | |
| Calories from Fat 255 | 62% |
| Total Fat 28.74g | 36% |
| Saturated Fat 17.01g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 249mg | 10% |
| Potassium 653mg | 19% |
| Total Carbs 14.44g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.62g | 8% |
| Protein 23.51g | 38% |
Evaluaciones
15 de Noviembre de 2009
Je me suis regale avec un petit sauvignon blancYo he cocinado/probado esta receta
