Featured Cooking Video:
Royal Sea Bream with a Sechuan Pepper Sauce
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Restaurant: Domaine de Châteauvi
Phone:
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+41 (22)753 15 11 |
Website:
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www.châteauvieux.ch |
Address:
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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
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Rezept Beschreibung:
- Fill the sea bream with the herbs (thyme, rosemary, fennel and parsley).
- Do not add salt and pepper. The herbs will give sufficient taste and flavor.
- Mix the salt with the egg whites and pepper until obtaining a homogenous and humid mixture.
- Cover the bottom of an oven plate with salt.
- Place the sea bream on this salt-bed, skin-side facing up and therefore enabling a perfectly homogenous cooking of the fillets.
- Cover entirely with the remaining salt.
- Put it for 25 minutes in the oven at 482 degrees F.
- When taking it out of the oven, let it still rest for another 5 minutes in the salt.
- Present the sea bream with salt crust to your guests.
- Break the salt crust, but be careful because it is usually quite hard. Take the sea bream out and serve!
- 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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Seafood & Fish Cooking Recipes on Videos
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Servings:
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3 People |
Cooking recipe time in minutes:
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35 |
Recommended wine with the dish:
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Chablis |
Difficulty level:
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Easy |
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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
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Cooking recipe preparation instructions:
- Fill the sea bream with the herbs (thyme, rosemary, fennel and parsley).
- Do not add salt and pepper. The herbs will give sufficient taste and flavor.
- Mix the salt with the egg whites and pepper until obtaining a homogenous and humid mixture.
- Cover the bottom of an oven plate with salt.
- Place the sea bream on this salt-bed, skin-side facing up and therefore enabling a perfectly homogenous cooking of the fillets.
- Cover entirely with the remaining salt.
- Put it for 25 minutes in the oven at 482 degrees F.
- When taking it out of the oven, let it still rest for another 5 minutes in the salt.
- Present the sea bream with salt crust to your guests.
- Break the salt crust, but be careful because it is usually quite hard. Take the sea bream out and serve!
- 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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