| 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 |
sm |
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 |
ml |
Water; (4fl oz) |
|
|
Salt and cayenne pepper to taste |
| 1 |
|
Shallot; finely diced |
| 30 |
g |
Ginger; finely chopped |
|
|
; (1oz) |
| 1 |
tb |
White wine vinegar |
| 50 |
ml |
White wine; (2fl oz) |
| 1 |
tb |
Whipping cream |
| 125 |
g |
Unsalted butter; (4oz) |
|
|
Lime juice |
|
|
Salt and pepper |
INSTRUCTIONS
FOR THE TEMPURA BATTER
FOR THE BEURRE BLANC
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 180°C/350°F. 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.
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