Iki Jimi Applewood smoked Mackerel Nigiri, Chilled pea velouté, cepe d – Attilus Kaviar S

Name: Iki Jimi Applewood smoked Mackerel Nigiri, Chilled pea velouté, cepe d – Attilus Kaviar S
Ingredients: Sushi rice - 250g; Rice vinegar - 2 tblsp; Sugar - 2 tblsp; Frozen peas - 500g; Salted butter - 50g; Shallot - 1; Milk - 200 ml; Vegetable stock - 200 ml; Double cream - 200 ml; Sour cream; Sage oil; CAVIAR SIBÉRIEN ROYAL; Pea shoots; Freeze dried Cepe powder

www.attiluscaviar.be

1. Wash 250g of sushi rice in cold water, and drain, next cover the washed rice with cold water and leave to stand for 20 minutes, drain and rinse then add the rice to 400ml of cold water in a pan...

View full recipe on www.attiluscaviar.be

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.attiluscaviar.be.

Share this recipe:

Cooking tools:

Kitchen torch
Smoker
Chef's knife
Filleting knife
Cutting board
Saucepan
Heavy-based pan
Stove
Blender
Fine-mesh sieve
Kitchen scale
Measuring spoon
Colander
Mixing bowl
Serving bowl
Plate
Airtight container
Ice

Ingredients

Sushi rice - 250g
Rice vinegar - 2 tblsp
Sugar - 2 tblsp
Frozen peas - 500g
Salted butter - 50g
Shallot - 1
Milk - 200 ml
Vegetable stock - 200 ml
Double cream - 200 ml
Sour cream
Sage oil
CAVIAR SIBÉRIEN ROYAL
Pea shoots
Freeze dried Cepe powder

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Iki Jimi Applewood smoked Mackerel Nigiri, Chilled pea velouté, cepe d – Attilus Kaviar S

Ingredients

Ready to cook this?

More Like This