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Sea bass fillet in olive oil confit, pinecone potato broth, arugula paste, buckwheat popcorn and goat milk froth

Sea bass fillet in olive oil confit, pinecone potato broth, arugula paste, buckwheat popcorn and goat milk froth

A recipe by the Castle Pienzenau

Ingredients
Seabass
Potato broth and fresh cream
Arugula
Buckwheat
Goat milk
Preparation
Seabass:
Vacuum cook for 10 min at 60 °C. Dip the bass fillet in 100% “native” olive oil.

Potato broth and fresh cream:
To prepare the fish stock, use the head and the leftovers of the seabass and add them to a mix of onions, garlic and potatoes. Cook the potatoes and mix them with olive oil and some pinecone syrup (three drops per kilogram).

Arugula paste:
Cook the arugula, then dip it into ice-cold water to cool it. Mix with seed oil, some salt and lime juice.

Buckwheat popcorn:
Cook the buckwheat for five minutes in boiling water, then cook it in the oven at 100 °C to dry it. Fry at 170 °C until the seeds pop.

Goat milk froth:
Cook the goat milk, then blend it with salt and soy lecithin until it gets frothy.
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