• 1serving
  • 15minutes
  • 409calories

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Nutrition Info . . .

MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 70g Sea Bass

  2. QS (Quantite Suffisante) Madagascar Pepper

  3. 1p Romaine Lettuce

  4. 40ml Milk

  5. 40ml Cream 38%

  6. 20ml Bouillon

  7. QS Summer Truffle Chopped

  8. 1p Potato

  9. 90ml Milk

  10. 60ml Cream 38%

  11. QS Chive

  12. 3f Summer Truffle Slice

  13. QS Buerre Noisette

  14. 100ml Milk

  15. 40g Lettuce Puree

  16. QS Madagascar Pepper

  17. QS Salt

Instructions Jump to Ingredients ↑

  1. Steamed Suzuki Seabass with Truffles - スチームしたスズキの薄切トリュフ添え

  2. Prepare Fish--

  3. Sprinkle Madagascar Pepper on Sea Bass and steam it --Prepare Lettuce--

  4. 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--

  5. Cut the potato Place 90ml milk and potatoes in a plastic bag and vacuum out the air. Cook it in a steam oven at 90˚C for 6 minutes Take potatoes out int a pot and add in cream. Reduce the cream until good consistency.

  6. Sprinkle chopped chives --Prepare Garnish--

  7. Slice summer truffle into three slices --Prepare Puree--

  8. Combine 100ml milk, lettuce puree, Madagascar Pepper, and salt.

  9. Mix the ingredients with a bar mixer till frothy --Prepare Dish--

  10. Layer in order the puree, potato, sea bass, lettuce, and garnish


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