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Sea bass, courgette, samphire grass, radish, lemon chive beurre blanc



Fish

Sea Bass

Vegetable oil

Method: Hot pan, oil in, Sea bass fillet skin side down put on hot pan and roast for a while, put the heat down and cook on skin from 80% of all time. When is skin golden and crispy, flip over and cook another 30 sec.


Beurre blanc

Shallots

White wine

Cream

Butter

Salt

Lemon juice

Method: Finelly diced shallots mix with wine, put on stove and reduce by 2/3. Whisk into cold butter until you have creamy consistency add splash of cream. Season with salt and lemon juice. Before serving mix hot beurre blanc with samphire grass and chopped chives.


Courgette

Courgette

Olive oil

Salt

Method: Slice courgette into 4 same size-ish stripes. Grill the stripes, drizzle with oil and season with salt. Cook until they are charred and soft

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