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Seabream

Boneless seabream fillets with black ink and saffron-infused hollandaise sauce and pickled sea fennel.

Seabream with black ink and saffron-infused hollandaise sauce and pickled sea fennel - photo1 | Debic

Jordi Guillem

Lo Mam

Ingredients

Fish

1 kg skinless and boneless seabream fillets

Hollandaise sauce

50 ml water

130 g Debic Traditional butter

6 egg yolks

30 g Chardonnay vinegar

2 g salt

100 ml Debic Culinaire Original

25 ml squid ink

0.1 g saffron

Garnish

100g pickled sea fennel

10g black lemon

Debic products used

Traditional Butter 10KG

Preparation

Hollandaise sauce

Prepare the Hollandaise sauce using the Thermomix.

Add the water, butter, yolks, vinegar, Debic Culinaire Original, and salt.

Cook in the Thermomix at 85ºC for 9 minutes on speed 3.

Cool and set aside. Take one third of the mixture and add the squid ink.

Take one third of the mixture, add the squid ink, mix until homogeneous and set aside.

Infuse the remaining two third of the base with the saffron.

Assembly

Cook the seabream fillets on the grill, pour over with saffron Hollandaise, decorate with the black ink Hollandaise.

Finishing touch

Finish with the pickled fennel and grated black lemon.

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