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CATEGORY CUISINE TAG YIELD
Eggs, Dairy New, Superchefs 1 Servings

INGREDIENTS

Oil for deep frying
3 Florets of broccoli
150 g Seabass fillets, skin on
5oz
3 Spears of asparagus
3 Shitake mushrooms
1/2 Red pepper, cut into 4
triangles
4 Thin slices aubergine
50 g Rice flour, 2oz
100 g Flour, 3 1/2oz
1 Egg yolk
125 Water, 4fl oz
Salt and cayenne pepper to
taste
1 Shallot, finely diced
30 g Ginger, finely chopped
1oz
1 T White wine vinegar
50 White wine, 2fl oz
1 T Whipping cream
125 g Unsalted butter, 4oz
Lime juice
Salt and pepper

INSTRUCTIONS

For the ginger beurre, combine the white wine vinegar, white wine,
shallots and ginger in a small pan. Reduce until there is practically
no liquid remaining. Add the cream and then whisk in the butter
gradually, allowing each addition to be thoroughly emulsified before
adding the next piece. Season with salt, cayenne pepper and lime
juice, strain and keep warm.  For the tempura, place the flours
together in a mixing bowl.  Incorporate the egg yolks and water without
whisking.  Lightly score the skin of the seabass. Season with salt and
pepper.  Heat a non-stick frying pan with the non-scented oil. Sear for
2  minutes, flesh side first then turn and cook on the skin side for a
further 4 minutes until crispy.  Heat the oil in a deep fat fryer at
180øC/350øF. Dip the vegetables  in the tempura batter, deep fry for
approx. 1 minute until crispy.  Drain on a piece of kitchen towel.
Place the fillets of seabass in  the middle and arrange the vegetables
around.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2359
Calories From Fat: 1055
Total Fat: 120.3g
Cholesterol: 469.4mg
Sodium: 9423.5mg
Potassium: 7464.3mg
Carbohydrates: 272.2g
Fiber: 38.6g
Sugar: 1.9g
Protein: 87.7g


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