- Ingredients -
Kinmedai (Splendid Alfonsino), olive oil
[Sauce]
White wine, fumet de poisson,
Fresh cream, butter,
Mianyang oil, parsley oil
[Garnish]
Cucumber, kale, radish,
Asuka Akane turnip, Hinona turnip, red mustard greens,
Crystalline salt (Maldon)
Instructions
① Fillet the kinmedai, cut into 30g pieces, sprinkle with salt and olive oil. Grill in a griller.
② Cut the vegetables other than the red mustard greens as appropriate, blanch lightly, and cool. Pan-fry both sides in a pan with olive oil (sprinkle with salt midway through).
③ Make the sauce. Reduce white wine, add *fumet de poisson and reduce, bind with a small amount of fresh cream, and add butter. Drizzle with Mianyang oil and *parsley oil (intentionally separated).
*Fish stock. Simmer fish (this time kinmedai) bones, Japanese sake, and water for about 40 minutes, then strain.
*Blend parsley and pure olive oil, then thin with extra virgin olive oil.
④ Arrange 2 pieces of kinmedai and step ② on a plate, and garnish with red mustard greens. Pour the sauce and sprinkle with crystalline salt.
