Boil 60g salt in 1 l water, till the salt has completely dissolved. Then cool for at least 2 hrs.
Pickle 2 fillets of plaice (schol) during 10 mins. Take out, rinse and dry.
Finely slice an onion and sweat in 1 tbsp butter with some tops of thyme sprigs, deglaze with 250 ml Riesling and reduce till 1/3 is left.
Add 80 ml fish stock and 80 ml double cream and simmer another 10 mins.
Whisk 40g butter in the sauce and season with salt, pepper, and the zest of a lemon.
Deep fry 3 tbsp capers crispy during 5 mins in 300 ml arachide oil
Steam the fish during a few minutes and season with salt and pepper
Serve as shown with thinly sliced fennel and blueberries
(Recipe by the Blendbrothers)
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