@velcheva.vibe: Ingredients: For the garnish: • cauliflower • butter • salt • capers • sunflower oil For the fish: • red fish • egg • rice paper • sunflower oil For the broth: • olive oil • fish scraps • onion • carrot • garlic • celery • whole lemon • hot water For the sauce: • dried cranberries / raisins • cognac • shallots • garlic • lemon pulp • olive oil • butter • capers • white wine • broth • heavy cream Instructions: In a pot, pour in olive oil and add the fish scraps. Then add chopped onion, garlic, carrot, celery, and the whole lemon (squeeze the juice into the pot first). Sauté, then pour in boiling water and cook until ready. Break the cauliflower into florets and boil it. After that, sauté it in butter with salt. For the sauce, soak the dried cranberries in cognac for an hour. In a saucepan with olive and butter, sauté chopped onion, garlic, and lemon pulp, then add the soaked cranberries, capers, white wine, broth (from step 1), and cream (first pour in some broth to prevent curdling). Let it come to a boil. Afterward, strain through a sieve and blend until thick and frothy. Do not salt the sauce! Dry the capers with paper towels and fry them in hot oil (you will need the oil again). Cut the fish into pieces. Dip the skin side in egg, then coat it with broken pieces of rice paper and place on a baking sheet with a rack. Drizzle the fish with hot oil. Transfer the fish to a baking sheet with olive oil and bake in the oven for 7 minutes at 180°C (356°F). Assemble the dish: on a plate, place the cauliflower, capers, and fish, drizzle everything with the frothy sauce, and garnish with flowers. Enjoy your meal! #foodaesthetic #aestheticcooking #reinavelcheva #velasaromaticas #diffusers #byvelcheva #reinavelcheva

Velcheva Julia

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Friday 02 May 2025 11:49:50 GMT