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Featured Cooking Video: Royal Sea Bream with a Sechuan Pepper Sauce

 


    Restaurant: Domaine de Châteauvi
Phone:
 +41 (22)753 15 11
Website:
 www.châteauvieux.ch
Address:
 Peney-Dessus
"A few miles from Geneva, Philippe Chevrier has created a magic place with his establishme...
Royal Sea Bream with a Sechuan Pepper Sauce
Rezept Beschreibung:
  1. Fill the sea bream with the herbs (thyme, rosemary, fennel and parsley).
  2. Do not add salt and pepper. The herbs will give sufficient taste and flavor.
  3. Mix the salt with the egg whites and pepper until obtaining a homogenous and humid mixture.
  4. Cover the bottom of an oven plate with salt.
  5. Place the sea bream on this salt-bed, skin-side facing up and therefore enabling a perfectly homogenous cooking of the fillets.
  6. Cover entirely with the remaining salt.
  7. Put it for 25 minutes in the oven at 482 degrees F.
  8. When taking it out of the oven, let it still rest for another 5 minutes in the salt.
  9. Present the sea bream with salt crust to your guests.
  10. Break the salt crust, but be careful because it is usually quite hard. Take the sea bream out and serve!
  11. Place a sea bream fillet on each serving dish and pour the Sechuan pepper sauce (a mixture of liquid cream and pepper grains) over it. Bon appetit!
Seafood & Fish Cooking Recipes on Videos
Servings:
 3 People
Cooking recipe time in minutes:
 35
Recommended wine with the dish:
 Chablis
Difficulty level:
 Easy

Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 1 nice sea bream, about 1.76 lbs.
  • 6.6 lbs. rough salt
  • 1.1 lbs. egg whites (1 pint)
  • 1.8 oz. rose pepper
  • 1.8 oz. black pepper
  • 1.8 oz. white pepper
  • 2.1 oz. Sechuan pepper
  • 1 thyme branch
  • 1 rosemary branch
  • 2 fennel branches, dry
  • 1 bunch of parsley
     Cooking recipe preparation instructions:
  1. Fill the sea bream with the herbs (thyme, rosemary, fennel and parsley).
  2. Do not add salt and pepper. The herbs will give sufficient taste and flavor.
  3. Mix the salt with the egg whites and pepper until obtaining a homogenous and humid mixture.
  4. Cover the bottom of an oven plate with salt.
  5. Place the sea bream on this salt-bed, skin-side facing up and therefore enabling a perfectly homogenous cooking of the fillets.
  6. Cover entirely with the remaining salt.
  7. Put it for 25 minutes in the oven at 482 degrees F.
  8. When taking it out of the oven, let it still rest for another 5 minutes in the salt.
  9. Present the sea bream with salt crust to your guests.
  10. Break the salt crust, but be careful because it is usually quite hard. Take the sea bream out and serve!
  11. Place a sea bream fillet on each serving dish and pour the Sechuan pepper sauce (a mixture of liquid cream and pepper grains) over it. Bon appetit!
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