Recipes

Ingredients

• 4 fillets of anglerfish, 150 g (5 oz) each
• 90 g (3 oz) fresh seaweed or 15 g (1 Tbsp) dried sugar kelp
• For the sea lettuce sauce:
• 10 g (2 Tbsp) dried sea lettuce
• 210 g (7 oz) fresh spinach
• 1 shallot, chopped
• 125 ml (½ cup) heavy cream (35%)
• ½ ½ bulb julienned fennel
• 30 g (1 oz) butter

Preparation

• To make the sauce: rehydrate the sea lettuce in cold water for 10 minutes and strain.
• Sauté the shallot in a pot. Add sea lettuce and spinach. Pepper to taste and cook for 5 minutes on medium heat. Purée using an immersion blender.
• Transfer this purée to a pot and add the cream. Let reduce for 2 to 3 minutes until sauce is smooth. Set aside.
• Melt butter in a frying pan. Add the julienned fennel and cook on medium heat for 2 to 3 minutes. Ensure that fennel stays crisp.
• Place seaweed in the bottom of a bamboo steamer basket. Place fish on top of the seaweed. Place the lid and steam in a double boiler for about 5 minutes, depending on the thickness of the fish.
• Ladle the sea lettuce sauce into the bottom of a deep dish. Neatly place the julienned fennel in the middle. Immediately serve with the bamboo steamer basket on the side.
• Guests will be able to help themselves to their own fish fillet.