- Materials -
Golden-eyed snapper with olive oil sauce
White wine, fumet de poisson,
Fresh cream, butter,
Moujiangyu (wood ginger oil), parsley oil [garnish]
Cucumber, salad kale, radish,
Asuka Akane turnip, Hinona turnip, red salad mustard greens,
Crystalline salt (Maldon)
How to make it
1. Fillet the alfonsino and cut into 30g pieces. Sprinkle with salt and olive oil. Grill on a grill.
② Cut the vegetables other than the red salad mustard greens into appropriate sizes, boil them lightly in salted water, and let them cool. Fry them on both sides in a frying pan with olive oil (sprinkle with salt halfway through cooking).
③ Make the sauce. Reduce the white wine, add the ✳︎ fumet de poisson , and simmer, then combine with a small amount of cream and add butter. Add the mouginille and ✳︎ drizzle with parsley oil (leave it separated).
✳︎Fish stock. Boil fish (in this case, alfonsino) bones, sake, and water for about 40 minutes and strain.
✳︎ Blend the parsley and pure olive oil in a blender and thin with extra virgin olive oil.
④ Place 2 slices of golden-eyed snapper on a plate, garnish with red mustard greens, pour the sauce over, and sprinkle with salt crystals.
