Oven grilled snapper Cooking directions: Ingredients: Cut the snapper into 3 pieces, lightly coat in Snapper 100g salt and leave for 1 hour. Tomato ¼ Cut the tomatos into quarters. Lemon Mix Corn oil 90% to Seasame oil 10% Italian parsley together. Lightly fry the snapper on both sides in the Sauce: oil mixture from #3. Egg yolk miso Coat tomatos in the oil mixture from #3 and 30g on a baking tray along with the snapper Fresh cream 50cc and bake for 10 minutes at 180 degrees. Milk 30cc Add all of the ingredients in a pot Dashi stock 80cc except for butter and boil down. After boiled Butter down, take off the heat and stir though Salt butter and shungiku puree. Make sure to Pepper check the taste after stirring through butter Usukuchi Soy Sauce and shungiku puree. Pour the in a bowl and place the Shungiku puree snapper and tomatos ontop. Decorate the dish with lemon and Italian parsley. 30th/31st of December
Oven grilled snapper Ingredients: Snapper 100g Tomato ¼ Lemon Italian parsley Sauce: Egg yolk miso 30g Fresh cream 50cc Milk 30cc Dashi stock 80cc Butter Salt Pepper Usukuchi Soy Sauce Shungiku puree Cooking directions: Cut the snapper into 3 pieces, lightly coat in salt and leave for 1 hour. Cut the tomatos into quarters. Mix Corn oil 90% to Seasame oil 10% together. Lightly fry the snapper on both sides in the oil mixture from #3. Coat tomatos in the oil mixture from #3 and on a baking tray along with the snapper and bake for 10 minutes at 180 degrees. Add all of the ingredients in a pot except for butter and boil down. After boiled down, take off the heat and stir though butter and shungiku puree. Make sure to check the taste after stirring through butter and shungiku puree. Pour the in a bowl and place the snapper and tomatos ontop. Decorate the dish with lemon and Italian parsley. 30th/31st of December
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