Poached Fish with Wasabi White Sauce
The sweetness of seabass, mixed with typical taste of wasabi sauce, combined with sour and spicy taste of Tomyam is a perfect choice to bring great satisfaction to diners.
Ingredients
For sauce
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Knorr White Sauce Mix 850g 100 g
-
Wasabi 2 tsp
For asparagus
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Asparagus 100 g
-
Thyme 2 g
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Butter 10 g
For Fish
-
Seabass fish 400 g
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Pepper 1 g
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Sugar 3 g
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Olive Oil 30 ml
-
Butter 10 g
Serve
-
Caviar egg 10 g
Preparation
-
For sauce
- Mix well Knorr White Sauce with wasabi and Knorr Aromat to taste.
-
For asparagus
- Boil asparagus in hot water for 2-3 mins and transfer into ice water tomaintain the colour.
- Add in chopped garlic, butter, thyme and Knorr Aromat to taste.
-
For Fish
- Combined all ingredients and marinade for about 45 mins.
- Put in a vacuum pack to sous vide for 20 mins in 55 degrees.
-
Serve
- Pan fried till crispy skin.
- Serve with caviar eggs, asparagus and wasabi white sauce.
