Ingredients
- 200 g — white fish
- 20 g — snow peas (mangetout)
- 30 g — frozen green peas
- 100 g — asparagus
- 30 g — cherry tomatoes
- 50 g — baby carrots
- 5 g — chives
- Sorrel microgreens
Sauce Ingredients
- 30 g — cream cheeseDebic
- 700 g — butter 82%Traditional Debic
- 500 ml — champagne
- 200 g — dry white wine
- 200 g — elderberry syrup
- 30 g — lemon juice
- 20 g — salt
- 150 g — dairy cream 30%Campina Cream
- 30 g — fermented elderberries
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To prepare the fish, use a skin-on fillet with the rib bones removed; white fish is preferred.
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Before cooking, brine the fish in a 5% salt solution for 30 minutes (brining process), then rinse under running water.
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Sous-vide at 65 °C for 15 minutes.
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Then, sear the fish skin-side down until crispy.
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For the sauce, combine the champagne, reduced wine, elderberry syrup, and other specified ingredients.
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Reduce the mixture to a final volume of 300 g.
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In a Thermomix, emulsify by adding butter until a light consistency is reached, maintaining a temperature of at least 70 °C.
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Garnish and plate the dish.
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