Seabream with black ink and saffron-infused hollandaise sauce and pickled sea fennel
Boneless seabream fillets with black ink and saffron-infused hollandaise sauce and pickled sea fennel
For 10 servings
1 kg skinless and boneless seabream fillets
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
100g pickled sea fennel
10g black lemon
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.
Cook the seabream fillets on the grill, pour over with saffron Hollandaise, decorate with the black ink Hollandaise.
Finish with the pickled fennel and grated black lemon.