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Slow Cooked Sea Bass (Roots Vegetables Ragout with Black Truffle, Parsley Foam)

Update: January, 27/2015 - 11:22

with Chef de cuisine Olivier Genique from Sofitel Legend Metropole Hanoi

Stay warm this January with new recipe from chef Genique of Sofitel Legend Metropole Hanoi!

Ingredients: serves 4

  • 4p sea bass fillet (150g)
  • 100g cooking oil
  • 100g olive oil
  • 1p black truffle (20g)

Olive oil to taste

  • 12 baby carrot 6 baby turnip 6 baby pink beetroot 6 pink radish
  • 100g butter 200g fish stock 2 baby carrot
  • 2 baby yellow beetroot 2 baby purple beetroot
  • Olive oil to taste
  • 100g parsley 100g chicken stock 50g cream 50g butter

Method:

  • Mix oil together up to temperature 62oC.
  • Poach sea bass 20 mins.
  • Wash truffle and let dry.
  • Slice 20 thin slices with mandolin, reserve.
  • Chop the trimming.
  • Wash and peel vegetables.
  • Braise vegetable individually without colouring with butter and fish stock.
  • Reserve vegetables with cooking juice.
  • Wash and peel vegetables.
  • Slice vegetables thin with mandolin individually.
  • Season with olive oil and salt.
  • Mix chicken stock, butter and cream, then boil.
  • Add parsley, blend, filter, then season.

You can sample the dish at Sofiel Legend Metrople Hanoi, 15 Ngo Quyen St, Hoan Kiem Dist, Ha Noi. Tel: (+84) 4/38266919.

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