Ingredients
- Sole fish fillet: 150 gm
- Lavazza bean: 5 gm (for crust)
- Butter: 30 gm
- Fresh cream: 10 ml
- Fresh Mix herbs: to taste
- Shallot onion: 3 pieces (for confit)
- Zucchini: 20 gm
- Carrot: 20
- Parsley: chopped
- Olives: 4 black olive
Method
Marinate sole fish fillet with salt pepper and seared place it on side. Make the crust of coffee beans gently put on top of the fish, on the other side place a pan on fire put butter garlic and stir it well turn off the flame and add fresh cooking cream and mix herbs get the emulsion done properly after placed it on side. Cut veg into strips blanched and sautéed it with garlic and seasoning. Place the sauce, veg and fish dis constructively on the plate and serve hot.
Ingredients
- Whisky: 60ml
- Turmeric cordial: 10ml
- Lime juice: 15ml
- 1 egg white
- Honey syrup: 10ml
Method
- Add all ingredients together, mix, reverse dry shake
- Double strain in chilled rock Whisky glass with ice
- Garnish with nutmeg & cinnamon sticks
