- Ingredients -
Kinmedai (Splendid alfonsino), Olive oil
【Sauce】
White wine, Fumet de poisson,
Fresh cream, Butter,
Mù Jiāng Yóu (Litsea cubeba oil), Parsley oil
【Garnish】
Cucumber, Salad kale, Radish,
Asuka Akane turnip, Hinona turnip, Red mustard greens,
Crystal salt (Maldon)
Instructions
① Fillet the kinmedai, cut into 30g pieces, and sprinkle with salt and olive oil. Grill them.
② Cut all vegetables except red mustard greens as desired, blanch lightly, and cool. Pan-fry both sides in a pan with olive oil (sprinkle with salt midway).
③ Make the sauce. Reduce white wine, add *fumet de poisson and reduce further. Thicken with a small amount of fresh cream, then add butter. Drizzle with Mù Jiāng Yóu and *parsley oil (intentionally keeping them separated).
*Fish stock. Simmer fish (kinmedai in this case) bones, Japanese sake, and water for about 40 minutes, then strain.
*Blend parsley and pure olive oil, then extend with extra virgin olive oil.
④ Arrange 2 pieces of kinmedai and step ② on a plate, then garnish with red mustard greens. Pour the sauce and sprinkle with crystal salt.
