Recipe by Chef Agustin Ferrando Balbi, Founder / Chef of Andō (awarded with 1 Michelin Star)
LISA A La PLANCHA – Sugitake, Shallots, Razor clams, Sorrel, Aava – butter sauce, seaweed
Ingredients (Serve: 1)
Lisa Fish ½ fillet
Shallots 3g
Mushrooms 5g
Cava 200g
Razor Clams 6g
Sorrel 3g
Butter 5g
White Vinegar 1ml
Seaweed Pancakes 1pcs
Lime Zest 1pc
Nori Seaweed ¼ sheets
How To Cook:
1.Peel the shallots and separate it into layers.
2. Cut the mushrooms into bite-sized pieces.
3. Slice the razor clams into small, bite-sized pieces.
4. In a small pot, reduce the cava wine by half.
5. Remove from heat and gradually add the butter then incorporate the sorrel leaves.
6. Add three drops of white vinegar and salt to taste.
7. Incorporate pieces of seaweed into the sauce.
8. Add the mushrooms and shallots, cooking for 2 minutes.
9. Pat the fish fillet dry.
10. In a hot pan, add a small amount of oil and place the fish skin-side down.
11. Cook for 1 minute, then transfer to the oven for 1 minute. Slice carefully.
