Sea bass with herb velouté - Recipe by Borja Marrero I aquanaria
Sea bass with herb velouté. Pickled sea bass. Km 0. Sustainability. Michelin Green Star. Aquanaria Sustainability Award. Aquaculture.
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Ingredients
- 1 Aquanaria sea bass
- Fennel water
- Pickled prickly pear
- 1 l chicken stock
- 500 g butter
- 300 ml water
- 200 ml lemon juice
- 16 g emulsifying paste
- 10 g xanthan gum
- 30 g coriander
- 20 g vinaigrette
- 30 g chives
- 20 g spearmint
- 30 g parsley
- 75 g basil
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