<h1 class= "pgc-h-arrow-right" > fried sea bass fillet with seasonal vegetables</h1>
Ingredients & Ingredients:
1 slice of sea bass fillet, 50 grams of cucumber, 50 grams of green melon, 50 grams of red pepper, 50 grams of white onion, 50 grams of celery, 1 lemon, 3 grams of crystal seedlings, salt, black pepper, olive oil, butter, sugar, white wine
method:
Sea bass fillet knife, salt, pepper, olive oil, white wine marinated and then fried over high heat to color, change to medium-low heat and fry until fully cooked
Cut all the vegetables into small cubes, sauté them in olive oil, add salt and pepper to taste, add the bottom, add the fried fish fillets on top, and finally pour lemon butter juice on the bottom of the dish
Lemon butter sauce method: add an appropriate amount of white wine after the hot pan, add cold butter to thicken after the alcohol volatilizes, and season with salt, sugar and lemon juice during the period
<h1 class= "pgc-h-arrow-right" > lobster flakes</h1>
550 g lobster, 20 g salmon roe, 1 fennel root, 1 orange, 30 g grapefruit, arugula, garnish herbs, olive oil 50 g, honey 10 g, dried shallots 5 g, salt 1 g, black pepper powder, lemon juice 25 g
After the lobster is blanched, the meat is chilled, and the shrimp tongs continue to blanch until they are fully cooked
Use the spices of the seasoning area to make a lemon olive oil sauce for later
The lobster is cut into thin slices and placed in plastic wrap, flakeed with a hammer, rounded and placed on a plate
The lemon olive oil is spread evenly over the lobster flakes and the lobster tongs trim the decorations
Oranges and grapefruit are garnished with meat and arugula, flower seedlings, and salmon roe
Fennel root is made into fennel puree and then garnished
< h1 class = "pgc-h-arrow-right" > foie gras stew with red wine pear</h1> gel
100 g foie gras, 200 g red wine, 1 pear, 2 eggs, 100 g cream, thyme to taste, rosemary, sage, salt, pepper, sugar, gelatin flakes
Sauté the foie gras with salt, pepper, chopped vanilla, cream and stir to crush and filter
The filtered liquid is placed under a steel rim to the desired height and baked at 110 degrees in water for 45 minutes
After baking, place in the refrigerator and let the foie gras coagulate and remove from the mold
When it is produced, the surface is burned with a musket, and the cut red wine pears are added, and the red wine pear water is added to the gel and poured on the plate
Red wine pear: A bottle of red wine is made by adding 5 fragrant pears, cinnamon, cloves, fragrant leaves and white sugar