Ingredients
-
Sea Bream:
-
1 sea bream180gr -200gr)
-
Salt & pepper
-
gevoo
-
Leek Cream:
-
20 gr gevoo
-
50 gr Butter
-
30 gr White Wine
-
600 ml vegetable broth
-
1 bay leaf
-
1 potatoescubed
-
1 white onionsliced
-
400 gr Leekthe white tender part of the leek
-
Salt & pepper
-
Potato:
-
1 potatoes
-
sunflower oil
-
Salt & pepper
-
King Oyster:
-
gevoo
-
Salt & pepper
-
1 king oyster mushroom
Directions
Another delicious recipe shared by our friends Eleni and Alex from Food24_skg.
How to Make Sea Bream:
- Salt and pepper the sea bream on both sides.
- Place the frying pan over heat to warm it up.
- Once the pan is warm, add the gevoo and place the sea bream skin side down into the pan.
- Use a spatula to press the fish down to make it crispy. Then turn over onto the fleshy side to cook nicely till golden.
- Cook for approximately 1-2 minutes on each side.
How to Make the Leek Cream:
- In a cooking pan add the gevoo and half of the butter. Sauté the onion over a high heat until translucent.
- Add the leek, salt, and pepper and sauté for 3-4 minutes.
- Stir in the wine and when evaporated, add the potatoes, bay leaf, and broth and let simmer for approximately 30 minutes.
- When ready, remove the bay leaf and whisk all the ingredients in the pan.
- Finally, add the rest of the butter and mix well till homogenized.
- Strain the mixture.
How to Cook the Potato:
- Wash the potato well and peel it.
- Use a mandolin to slice it very thin.
- Place the slices together and cut them into very thin strips. Put the potato in a vacuum bag and make airtight.
- Cook in Sous Vide at 70 C for 1 and a half hours. When ready, place the potato in iced water.
- Remove from the vacuum bag and cook in a frying pan with sunflower oil until golden.
- Finally, season with salt and pepper.
How to Make the King Oyster:
- Cut the mushroom into slices.
- Add salt and pepper.
- In a frying pan, add the gevoo. Keep the heat high fire and sauté the mushroom on both sides.
