Pan-fried seabream with miso beurre blanc
A delicious dish with a surprising combination of flavours. I find it important that flavours and textures in a dish are well matched. A soft creamy puree, a crispy baked seabream with an umami sauce...
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Cooking tools:
- Pot
- Colander
- Saucepan
- Potato masher
- Microwave
- Oven
- Griddle
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Whisk
- Skillet
- Spoon
- Plate
Ingredients
- 6 sea-bream fillets with skin
- 500 gr. celeriac
- 1 kg. potatoes
- 1 a 2 radicchio rosso
- 200 gr. slices of pancetta
- Dash of black balsamic vinegar
- Knob of butter
- A few sprigs of (lemon) thyme
- 180 gr. butter
- 3 shallots
- 60 ml. white wine
- 2 tbsp. white miso
- 2 tbsp. mirin
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