@velcheva.vibe: Ingredients: • Sea bass • Olive oil • Parsley oil For the "gremolata": • Parsley • White bread • Blanched almonds • Salt • Butter For the green puree: • Asparagus • Peas • Salt • Butter For the al dente vegetables: • Asparagus • Peas • Butter • Garlic • Salt For the sauce: • Shallots • Garlic • Olive oil • Parsley stems • Lemon zest • Chili pepper • Black pepper (whole) • White wine • Heavy cream • Butter Instructions: 1. Prepare the fish and fillet it. 2. For the "gremolata," blend the parsley, bread, blanched almonds, salt, and butter in a blender until smooth. Then transfer everything to parchment paper, cover with a second sheet, and roll out (thickness ~2–3 mm) and place in the freezer. 3. For the green puree and al dente vegetables, clean the asparagus, trim the ends (which will be used for the al dente vegetables), and chop the main part — you can distribute the vegetables into different bowls and add fresh peas to each. 4. For the sauce, add olive oil, parsley stems, chopped shallots, and garlic to a saucepan + lemon zest, chili pepper, and black peppercorns. Then add white wine and let it evaporate before adding heavy cream. After that, strain the sauce through a sieve and return it to the heat + add butter. 5. Boil the vegetables for the puree, then transfer them to a blender bowl, add salt and butter. Blend until creamy. 6. Boil another batch of vegetables for a couple of minutes and transfer them to cold water with ice. Then sauté them in butter with garlic + season with salt. 7. Take the "gremolata" out of the fridge and cut it to the size of the fillet. Place the fish fillet on a baking sheet greased with olive oil, top with the "gremolata," and bake in the oven for 10 minutes at 180°C (356°F). 8. Serve the fish on a bed of green puree with al dente vegetables drizzled with plum sauce and parsley oil. Enjoy your meal! #foodaesthetic #foodtutorial #aestheticcooking #reinavelcheva #diffusers #byvelcheva #pescado

Velcheva Julia

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Sunday 27 April 2025 10:24:57 GMT