Steamed Kish Redfish Fillet, Minced Celery, Almond and Cashew with Asparagus Cream Sauce
Ingredients
Portions
4
Units
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
1200
g
kish redfish
Filling
200
g
Chinese celery
60
g
almond slices
60
g
cashew
50
g
butter
4
g
salt
2
g
black pepper
Marinade
6
g
salt
4
g
black pepper
40
ml
brandy
30
ml
olive oil
6
g
thyme
Adhesive
40
ml
egg white
50
g
butter
Cream sauce
4
g
thyme
No items found.
1200
g
kish redfish
42.00
oz
kish redfish
Filling
200
g
Chinese celery
7.00
oz
Chinese celery
60
g
almond slices
2.10
oz
almond slices
60
g
cashew
2.10
oz
cashew
50
g
butter
1.75
oz
butter
4
g
salt
0.15
oz
salt
2
g
black pepper
0.06
oz
black pepper
Marinade
6
g
salt
0.21
oz
salt
4
g
black pepper
0.15
oz
black pepper
40
ml
brandy
0.17
cup
brandy
30
ml
olive oil
0.13
cup
olive oil
6
g
thyme
0.21
oz
thyme
Adhesive
40
ml
egg white
0.16
cup
egg white
50
g
butter
1.75
oz
butter
Directions
- Mix all ingredients for the filling with blender (make sure the butter is at room temperature)
- Make 5 mm deep knife marks at 2 cm intervals on the skin of the fish
- Mix all marinade ingredients together, spread evenly on the fish, and marinate for 20 minutes
- Put the filling on the center of one piece of marinated fish to form a strip.
- Apply the mixed adhesive on the fish, and cover the other piece of fish
- Wrap the fish tightly with film/plastic wrap. Roll it into a thin roll and steam it for 15 minutes
- Blanch asparagus and cool it with ice to keep it green
- Put butter in the pot, stir in garlic, put other ingredients, including asparagus, and bring to boil
- After seasoning, crush with a blender, filter and boil again.
- Add butter and quickly stir to emulsify
- Remove the film from the steamed fish
- Fry it lightly with purified butter and brown it
- Then cut it into eight pieces obliquely, two pieces for each, and pour in asparagus sauce
