Betel leaf-steamed sea bass

Cooking French cuisine in a bamboo dim sum steamer is fun.

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Steamed sea bass with betel leaves and greek-style vegetables
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Bar vapeur aux feuilles de béthel, légumes à la grecque
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The sauce is a beurre blanc fish fumet-based sauce and the garnishes include a jerusalem artichoke and oven-dried sea bass skin
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Red snapper filets with crispy potato scales

This dish was a lot of fun to make. After scaling my snapper, I lined the filet with potatoes to recreate the scales Paul Bocuse-style. It couldn’t get any more traditionally ’70s or French once I plated it with a turned mushroom and white wine and butter sauce.

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Filets de Vivaneau et écailles de pommes de terre, avec une sauce beurre blanc
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Red snapper filet with potato scales, turned mushrooms, vermouth butter sauce and a mushroom dariole.

April 19th, 2017

Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

This dish is yet another terrine. It was cooked in a loaf pan but sliced and plated for the photograph.

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Terrine de saumon et bars aux épinards et basilic, sauce beurre blanc

Beurre blanc sauce is just so lovely and glossy when it’s done right. I found the crisped sea bass skin was a nice touch for texture contrast.

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Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

March 13th, 2017