Wineshark Cooking Class - Fish Maw with French Beurre Blanc Sauce 花膠配法式牛油白汁

Ingredients (for 4):

• Fish maw - 4
• Sauce
• Quinoa - 20 g
• Fish stock - 250 ml
• Garlic - 4 cloves
• Onion - 1
• Celery - 3 stalks
• White wine vinegar - 30 ml
• White wine - 30 ml
• Salt - 1 tsp
• Black pepper finely - 1/2 tsp
• Butter - 30 g
• Cream - 30 ml
• Sea urchin - 4 pieces

Procedures:

1. Soak the fish maw in water overnight.

2. Clean thoroughty.

3. Boil the quinoa in hot water for 15 minutes.

4. Drip dry the quinoa, then put into pre-heated oven to bake at 200 degree Celsius for one hour.

5. Cut the onion and celery finely.

6. Cut the garlic finely.

7. Steam the fish maw for 30 minutes.

8. Heat the pan with olive oil, then add in the chopped onion and celery.

9. Saute for a while and then add in the garlic.

10. Add white wine vinegar and white wine. Cook until the sauce is reduced to half.

11. Add the fish maw and chicken stock. Cover with lid and continue to cook for 30 minutes.

12. Remove the fish maw. Then blend the vegetables and stock.

13. Season with salt and black pepper finely. Cook for 5 minutes.

14. Turn off the heat. Add cream and butter. Swirl until the butter is all melted to thicken.

15. Add the quinoa and mix well.

16. Serve with the sauce on the plate. Then put the fish maw on top, with the sea urchin on the fish maw.