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The star manages to cod

The Restaurant Pavillon in Zurich's Hotel Baur au Lac is one of the best 23 restaurants in Switzerland, since chef Laurent Eperon exactly two weeks ago, with t

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The star manages to cod

The Restaurant Pavillon in Zurich's Hotel Baur au Lac is one of the best 23 restaurants in Switzerland, since chef Laurent Eperon exactly two weeks ago, with the second Michelin star was awarded.

What Tricks are there, the Eperons kitchen than the average lift? How are his dishes to irresistible creations? He used as a garnish, for example, powder made of charred onions as an aromatic decoration. Or cooks his vegetables in a spiced bread dough.

you can See in the Video, as a native of the Canton of Vaud prepared a sea bass with Beurre blanc and a salad of yellow beetroot. And learn from him for more kitchen tips and tricks.

the recipe for the sea bass from Laurent Eperon here in Detail. The ingredients are for four persons:

fish – ingredients

4 PCs sea bass,
Filet with skin à 160 g
white flour
milk
salt
canola oil
cooking butter
Fleur de sel de Guérande

Beurre blanc ingredients

4 dl of white wine, dry
4 dl tarragon vinegar
100 g shallots, chopped
1 PC Bay leaf
1 PCs cloves
100 g of parsley stalk, sliced
2 g White Peppercorns
salt
Cayenne pepper
160 g butter, crushed, in Cubes, very cold
water -

Yellow rim salad ingredients

2 pieces of Raw yellow beetroot
500 g bread dough, raw
citrus fruit juice, ¼ oil ¼ 50 g of spice mixture (cumin, pepper, coriander seed, Szechuan pepper)
1 dl Vinaigrette à la française (from ¼ olive oil, ¼ raspberry vinegar)
salt

preparation

All the ingredients for the Beurre blanc, except Butter, add in a stalk-casserole. Let cook until the liquid is completely reduced. A little water and add with the Butter to bind. To separate using a fine sieve, the solid body to a liquid body. A little water, add to soup with the stick blender to thicken the Sauce. Season to taste with salt and Cayenne pepper. Put to one side.

wrapping two washed yellow beetroot in bread dough with spices. Bake in the oven. Circulating air at 180°C. for 120 minutes. 24 hour pre-bake. On the one side. Dough break, yellow beetroot, peel and cut into thin slices using a mandolin. With the Vinaigrette to marinate. On the one side.

The sea bass fillets, cut using a sharp knife on the skin side of 4 changes slightly. The sea bass Fillets marinate with salt, little milk, little flour. Rapeseed oil in the Lyon pan, a little Butter, add the marinated Fillets on the skin side. 2 minutes on medium speed and place in a preheated oven on the floor for 8 minutes to roast.

completion

Beurre blanc warm in a gravy boat and garnish. The fried sea bass Fillets on to four hot plates, sprinkle with Fleur de Sel to taste. The marinated yellow edge salad next to do.

Bon Appétit!

(tages-Anzeiger.ch/Newsnet)

Created: 19.02.2019, 11:43 PM

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