Recipe FLAME-COOKED BURI - Epicureans
www.remycointreaugastronomie.com
A fish recipe by Samuel Albert, using ingredients with typically Japanese accents, accompanied by suggestions for a few alternative ideas.
Ingredients
- 1 kg buri
- 1,8 liter of water
- 100 g kombu
- 50 g katsuobushi
- 2 g agar-agar
- 100 g hojicha powder tea
- Saur sauce
- 10 cl St-Rémy® brandy 40%
- 1 kholrabi cabbage
- SQ Japanese mayonnaise
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