Easy Recipes | Cooking Recipes | Chicken Recipes | Dessert Recipes | Chocolate Recipes | Healthy Food Recipes | Language ////
 

Search Gourmet Recipes

 Share It:   | Click to share this post on Twitter |
 Bookmark:   World's Best Cookery Videos | delicious    | Digg | Add to Google

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

recipe
Cook With gourmetrecipe
 


    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!
FEATURED VIDEOS

Potato Galette with Bacon and Caviar
Potato Galette with Bacon and Caviar
Start by taking the skin of the potatoes and put them in a mandolin, which cuts the potatoes, carrots or any other vegetable in very thin slices. Mince the ...
Appetizer Recipes on Video
Pork Cooking Recipes - Pork feet and cheek with cepe mushrooms
Pork Cooking Recipes - Pork feet and cheek with cepe mushrooms
Prepare the marinade. Mix garlic, thyme, rosemary, salt and the two oils. Store it aside. Mince the cheeks, raw, in small fillets of 2-2.4 inches each. Bone t...
Pork Cooking Recipes : pork how to cook
Chicken Fricassee with Cream
Chicken Fricassee with Cream
Cut and prepare the chicken and put it in a saucepan with butter, onions (cut into 4-5 pieces each), garlic, mushrooms, laurel leaf and thyme. Let the chicken ...
Chicken Cooking Recipes on video
Pigeon with Wild Fountain Cress
Pigeon with Wild Fountain Cress
Ask your butcher to prepare the pigeon fillets, cutting them in half. Place the half-pigeons in a large bowl the day before your prepare the recipe. Add 1 pin...
Fowl/Chicken Cooking Recipes on Video

Dried Tomatoes a la Trama
Dried Tomatoes a la Trama
Mix salt, spices, pepper, and Provence herbs in a salad bowl to obtain a smooth sauce. Cut the tomatoes in half and put some on a plate. Then, pour generously ...
Other Cooking Video Recipes
Roasted Peach with Dried Fruits and Bitter Almond Ice Cream
Roasted Peach with Dried Fruits and Bitter Almond Ice Cream
Start by preparing the peach stuffing. Mix sugar, pomade butter, almond powder and dried fruits. Hollow the peaches by taking off their hat and cutting around ...
Dessert Recipes on Video
Bass and red mullet croustillants with potatoes
Bass and red mullet croustillants with potatoes
Preparing the croustillants: Grate the potatoes. Place a thin layer of potatoes in a circle on an anti-adhesive plate. Cover the croustillants with 50 g melted...
Seafood & Fish Cooking Recipes on Videos
Green lentil ragout and smoked egg
Green lentil ragout and smoked egg
Wash the lentils in cold water and drain them. Cook in a saucepan with meat bouillon, onion (with clove) and thyme. Blanch the lentils. Lightly salt. Let it co...
Appetizer Recipes on Video