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Champagne Beurre Blanc Drizzled Pan- Seared Garupa on Country Milk Rice
 
Ingredients
1. 200 g Garupa fillet
2. 125 ml Champagne
3. 60 ml fresh cream
4. 500 g butter, cubed
5. 80 g lump roe
6. 75 g onion, finely chopped
7. Salt and pepper
   
For Milk Rice:
100 g of Country Rice
100 ml of Thick Coconut Milk
Salt to taste
 
 
 
 
 

For the Champagne Beurre Blanc:
1. Mix the onion with the Champagne and simmer until reduced by 90%
2. Add fresh cream and butter and whisk until all the butter is incorporated
3. Season with salt and pepper

For the main dish:
1. Cook the rice with coconut milk and add salt to taste. Leave aside
2. Season the fillet with salt and pepper and cook on a heated pan
3. Add lump roe to the milk rice

For garnishing, gently roast a circle of golden gourd. Arrange the main dish and gourd on a serving plate and drizzle with Champagne Beurre Blanc. Serve immediately.