Cooked - Seabass With Red Kosho And Savoy Cabbage

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Home Pricing Community My Recipes

Seabass With Red Kosho And Savoy Cabbage

2.0

250 g White Wine

250 g Rice Wine Vinegar

2 ea Star Anise

400 g Heavy Cream

200 g Butter

20 g Fresh Ginger

2 g Red Yuzu Koshu

Extra virgin olive oil 3ml

500 g Fine Diced Green Cabbage Leaves

1 ea Garlic Clove

1 ea Fresh Bay Leaf

2 ea Star Anise

Parmesan

Whole Butter

Salt

Pepper

160 g Sea Bass

40 g Red Koshu – Ginger Sauce

10 g Tomato Oil

60 g Savoy Cabbage

1 ea Poached Celeriac Circle (30mm)

1 ea Poached Granny Smith Apple (30mm)

For the Red Koshu – Ginger sauce: Combine wine, star anise and pickle liquid into a pot. Reduce to 200g. Add heavy cream and reduce to 200g. Hand blend in butter and bring to a boil. Add yuzu koshu, and chopped ginger and hand blend. Season with salt.
For the creamy savoy cabbage: In large pot blanche cabbage in salted water till tender. Remove and shock in salted ice water. Remove from water and press out excess water. In separate sauce pot, reduce heavy cream with aromatics to 200g. Remove aromatics and add cabbage. Season with salt and pepper and reserve for service at room temperature.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Course

Cuisine🇯🇵Japanese

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyHard ⏰ 45m

Created 92 weeks ago

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