I sea lobster and shellfish soup with egg-lemon sauce
This soup based on shellfish and lobster is fresh, tasty and full of flavor. Served with seaweed pasta, egg-lemon sauce and toast.
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By Magna Carta
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Ingredients (2 portions)
- 30g Seamore's Seaweed Pasta
- 500g sea bass
- 1 baguette
For the sauce:
- 100ml shellfish bisque
- 30ml water
- 25ml passion fruit vinegar
- 25ml kalamansi vinegar
- 25g blue lobster pate
- 1 dash of tarragon
- 1 dash of salt
- 1 dash of Black pepper
For the egg-lemon sauce:
- 1 egg
- 20ml natural lemon juice
- 100ml fish broth
Preparation
For the sauce:
- Boil the water in a small pot.
- Add all the ingredients, lower the heat and let the sauce become homogenous.
For the fish:
- Fillet the sea bass and remove the bones.
- Add in the pan 25ml of olive oil and fry the fillets for 1 minute. Αt first fry the fish by pressing their skin in the pan and then turn it from the opposite side and fry it for 1 more minute.
For the seaweed:
- Add water in a pot and let it start boiling.
- Then, add the seaweed in the water and leave to boil for 5 minutes.
- Remove from the pot and put in a bowl with water and ice cubes for 30 seconds.
For the crostini:
- Cut the baguette in 2 thin slices, flavor them with olive oil, black pepper and salt and put them in the oven in 180 degrees for 5 minutes.
For the egg-lemon sauce:
- Add the egg in a bowl and whip it up.
- Add gradually the lemon juice along with the fish broth.
- Then, add the mixture in a pot and when it reaches 65 to 70 °C use a balloon whisk to blend it quickly until it becomes a foam.
- Once the dish is ready, flavor it by adding lobster oil on the top. Enjoy! ?
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