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Roasted Sea Bass, Oyster Espuma, Pan Seared Leeks and Fennel Broth
Place in a non-stick frying pan and cook until caramelized.
Cut the carrots in big chunks, without peeling.
Cut the garlic head in half. It is not necessary to peel.
...
See the recipe
Serves:
4
Time:
35 minutes
Difficulty:
Author: Ruben Sarfati, participant de l'émission "Top Chef 2012"
1
rating
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Ingredients:
2kg sea bass, 4 onions, 3 carrots, 1 garlic head, Green part of leeks, 2 fennel bulbs, Thyme, 2 bay leaves, Pastis, Olive oil, A dozen oysters, Lemon juice, Salt, Pepper, Soy lecithin powder, 20 baby leeks, Olive oil, Salt, Xanthan gum...
Method
Before starting this Roasted Sea Bass, Oyster Espuma, Pan Seared Leeks and Fennel Broth, make sure you have organised all the necessary ingredients.
For the fennel broth: Cut the onions in half, without peeling.Place in a non-stick frying pan and cook until caramelized.
Cut the carrots in big chunks, without peeling.
Cut the garlic head in half. It is not necessary to peel.
...
Crispy Monkfish with Spices, Roasted Courgettes and Coconut Sauce
Serves:
6
Time:
1 h 30
Reviews:
7 ratings
Roasted Sea Bass, Oyster Espuma, Pan Seared Leeks and Fennel Broth
Serves:
4
Time:
35 minutes
Reviews:
1 rating