Warm salad with sea bream – 55000 Recipes. Passion for food


Warm salad with sea bream

Luke Jang, a benchmark for Asian food handling techniques, makes the most of this product with this Crianza de Nuestro Mares warm salad recipe, brewed with soy and mustard vinaigrette


  • Pure aging of sea fabrics from our seas 0.5 k
  • Sesame oil 100g
  • Olive oil 200g
  • Sichuan pepper 20g
  • Cloves 5g
  • Coriander 0.5 link
  • 600g soy sauce
  • Apple vinaigrette 400g
  • Peeled garlic 10g
  • 100g sugar
  • Sake 50g



  • Portion the golden Crianza de Nuestro Mares and place it in a deep fireproof pan.
  • Mix the soy sauce, vinegar, garlic, sugar and sake in a saucepan. Bring to a boil and sprinkle the fish with the mixture.
  • Mix the two oils and heat over high heat. Add the spices and immediately sprinkle our fish with both.
  • Allow to cool to room temperature and refrigerate for 24 hours.


  • Dijon mustard 20g
  • Soy sauce 60g
  • Apple vinaigrette 40g
  • Peeled garlic 1g
  • Sugar 10g
  • Sake 5g
  • Extra virgin olive oil 40g
  1. Mix all ingredients well and fill a kitchen bottle with them.
  2. Shake well before each use


  • Carrots 500g
  • Zucchini yellow 500g
  • Green asparagus, 2 bunches
  1. Cut carrots and yellow zucchini into thin strips of julienne.
  2. Cut the asparagus lengthwise.
  3. Bring water to a boil, to salt, to scald.
  4. Blanch the vegetables until al dente and immediately cool in ice water.

Fiery rice

  • White rice 100g
  • Olive oil for frying
  1. Steam the rice and dry.
  2. Fry in oil at 190 ° C to ignite.
  3. Store in a dry place.


  1. To finish the dish, gather the vegetables as if they were spaghetti and dress with vinaigrette.
  2. Temper the marinated fish and serve with the vegetables.


I will see you on another recipe.
David from 55000 Recipes