Mures Blue Eye Trevalla A la Créme
Without Fish it's just chips
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Cooking tools:
- Sous vide circulator
- Dehydrator
- Oven
- Blender
- Deep fryer
- Baking sheet
- Stove
- Pot
- Saucepan
- Whisk
- Fine-mesh sieve
- Cheesecloth
- Mixing bowl
- Spatula
- Tongs
- Slotted spoon
Ingredients
- MAIN COMPONENTS
- 360g Blue Eye Trevalla
- 10 asparagus spears
- Butter
- Salt
- TARRAGON SAUCE
- 200ml cream
- 10 tsp tarragon
- 250ml lemon juice
- 400ml Mures fish stock (or similar fish stock)
- BLUE EYE RICE CRACKER
- 25g Blue Eye Trevalla skin (or similar white fish)
- 200g Jasmine rice, cooked
- 150ml water
- 1 tsp bicarb soda
- OPTIONAL: TARRAGON OIL &
- 1 bunch fresh tarragon
- 200 ml olive oil
- 100g baby spinach
- Salmon caviar
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