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Sea Bass Borsch, Mikuni-Style Recipe
Kiyomi Mikuni
Kiyomi Mikuni
Flavors of Japan
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: About 1 hour
Difficulty: Easy
- 50 g (2 oz.) Sea Bass
- Fish stock
- 2 slices of bacon cut into 1 cm (3/8") dice
- 8 pieces of beet cut from a 1 cm long slice
- Whipped cream
- Lemon juice
- Cayenne
- Herbs
- Cilantro
- 1 onion
- 1 leek
- 1.5 kg (3 lb.) sea bass or other fish bones
- 200 ml (3/4 cup) white wine
- 1 clove of garlic
- 100 ml (6 tbsp.) olive oil
- 2 to 2.5 liters (8-10 cups) water
- 100 g (3 1/2 oz.) bacon
- 20 strips of zucchini
- 10 strips of carrot
  1. Chop the onion and leek; place all the ingredients for the borsch except the oil into a saucepan and simmer until completely cooked; 
  2. poach the sea bass in the fish stock with the bacon and beet pieces; 
  3. whip the cream; season with lemon juice and cayenne;
  4. cut the zucchini and carrots into thin strips; soak in cold water until serving time; braid together the zucchini and carrot strips; 
  5. place the poached sea bass into a tureen; cover with the braided zucchini/carrots;
  6. pour the borsch over top; sprinkle with herbs and lots of cilantro; 
  7. pour on the olive oil, top with dollops of whipped cream and serve.   
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