STEAMED AQUANARIA SEA BASS-Recipe by Ricardo Sotres I aquanaria
Steamed Aquanaria Sea Bass with vegetable emulsion. Ricardo Sotres. Gastronomical recipe. Michelin Star. Chef’s Sea Bass.
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Ingredients
- 200 g of sea bass fillet
- Cauliflower
- Broccoli
- Endives
- Green asparagus
- White asparagus
- Seaweed
- 1 celeriac root
- 35% fat cream
- Salt
- 100 g of chives
- 200 g sunflower oil
- 1 egg
- Vinegar
- 20 g Freeze-dried beetroot
- 10 g vinegar*
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