Recetas Seaweed-steamed sea bass billet with sea urchin cream

Seaweed-steamed sea bass billet with sea urchin cream

METHOD

This recipe can be prepared with a cleaned, frozen sea bass billet or any fish above 1.2 kg in size.

  1. Use the fish stock and sea urchin yolks to make a sauce (you can add a dash of cream).
  2. In a shallow pan prepare a broth with half of the wakame, place a steamer on top and line with the rest of the seaweed. Place the sea bass in the steamer and cook for 5 minutes
  3. Dress the tosaka seaweed with a few drops of yuzu.
  4. Pour the sea urchin cream onto the base of the plate with the steamed sea bass on top, and finish off with the tosaka seaweed salad.