Today we offer a new recipe with the Cooketier. »
Marinated sliced bass, in saffron cream, cooked in the Cooketier » is an original way to present quality products such as foie gras or the poultry while impressing your customers (or guests) with a cooking technique never seen before !
List of ingredients
for 4 guests:
– 300g of bass fish
– 300g of whipping cream
– ¼ L. of fish stock
– 30g of chiseled shallots
– 20g of extra-virgin olive oil
– ¼ L. of dry white wine
– Saffron pistil
– Fleur de sel, wild pepper
– 1 Cooketier (or more)
– 20ml of Cookal distillate (4 unidoses for Cooketier)
The recipe step-by-step
Step 1:
Pre-salt the bass filet and dry it to obtain a firmer texture.
Step 2:
Slice the bass fillet into strips and add some pepper
Step 3:
Make a fish stock using the bass bones, sweat the chiseled shallots with olive oil, deglaze with the white wine, reduce it to syrup, wet it with the fish stock and reduce to the 2/3 of it, cream and add the saffron, let cook until it can be spread, blend it and adapt the seasoning.
Step 4:
Mount the glass cup, oil the inside with olive oil, pour around 5 cm of saffron cream (50g), and 50g of sliced bass fillet.
Step 5:
Put 5ml of flavoured Cookal distillate inside the base and light it with a long lighter.
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We wish you a good day and do not forget that the only limit in our products is your creativity!