Recipe of the month
Slow-cooked sea bass with Opperdoezer round. snails and a watercress coulis
You can now make the recipe that the Topchef candidates made in the Topclass with Onno Kokmeijer at home!
| Ingredients 4 persons | |
| 1 pc or 2 pounds | Bass (about 2 pounds) |
| 200gr | Opperdoezer new potatoes |
| 12 pieces | Snails |
| 1 | Summer or Winter Truffle (Seasonal) |
| San Mauro Olive oil | |
| 100 g | Sea lavender |
| 12 pieces | Willowherb |
| 1 pc | Salted lemon |
| 2 | Erinki mushrooms |
| Clarified butter | |
| Salt and pepper |
Cut off the cap of the Erinki mushroom, about 2 inches below the cap. Cut even slices of the cap on position 7 of the cutting machine. Put olive oil and some salt on a silicon mat and place the slices on the mat. Then cover with another silicon mat and place the whole in an oven at 160 degrees for 20 minutes.
We cut the rest of the Erinki mushroom into cubes of 5x5 mm which we fry on high heating in clarified butter, then our off and dab on a paper towel to remove excess fat.
| Watercress Coulis | |
| 1 bunch | Watercress |
| 1 / 2 | Shallot |
| 1 / 2 | Nicola potato |
| 3 dl | Chicken stock |
| 50 grams | Butter |
| 1 dl | Olive oil San mauro |
Slice the shallots and potatoes into thin slices and heat them in the colorless butter.
Then quench the whole with chicken stock and let it cook over low heat. Meanwhile, remove the coarse stems from the watercress, you will only need the leaves and hold back about 20 nice tops for the layout. Put the picked watercress in a food processor and add the chicken stock with the potato and shallots as they are sufficiently cooked. Let the food processor run for 2 to 3 minutes continuously and season with salt and olive oil.
| Garlic Cream | |
| 1 dl | Cream |
| 1 dl | Fish stock |
| 1/2 clove | Garlic |
Boil the cream and fish stock together and reduce until a beautiful lobed cream is created. Then remove the pan from the heat and add the grated garlic.
Method
Fillet the sea bass and remove his skin. Then remove the middle bone so the nice back of the bass is kept. Cut equal slices of 6mm thick of the back of the bass. Put it on a plate or tray and marinate it in enough olive oil, cover with plastic and put it in a warm place so it can cook slowly in the olive oil. We cook the Opperdoezer round in plenty of water for 15 minutes, depending on the size of the Opperdoezer. After 15 minutes the potatoes cool slightly and rinse the blade with a small thin layer removal. Then we cut the potato into 4 equal pieces and mix it with the snails in garlic cream.
Use this link to what the Top Chef episode.
Need more instructions to put a Ciel Bleu-worthy dish on the table? In Okura's culinary center Taste of Okura, various cooking workshops are given including Taste of Ciel Bleu! Check out the workshop summary.
