Seabream
A recipe for Seabream with black ink and saffron-infused hollandaise sauce and pickled sea fennel. Created by Jordi Guillem for Debic.
Ingredients
- 1 kg skinless and boneless seabream fillets
- 50 ml water
- 130 g Debic Traditional butter
- 6 egg yolks
- 30 g Chardonnay vinegar
- 2 g salt
- 100 ml Debic Culinaire Original
- 25 ml squid ink
- 0.1 g saffron
- 100g pickled sea fennel
- 10g black lemon
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