Turbot and prawn suquet with kewpie mayonnaise
Ingredients
- Fumet (fish stock)
- Tomatoes
- Potatoes
- Garlic
- Onions
- Prawn
- Turbot
- Pepper
- Salt
- Laurel
- Seaweed
- Chili pepper
- Sliced chili pepper
- Miso
- Shichimi (seven spice blend)
- kewpie mayonnaise
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- Brown the shelled shrimps.
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- Fry the sole.
Finely chop the onion and add to the saucepan.
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- Add the whole garlic, then water, potato, tomato paste, black sesame, chili, and salt.
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- Pour in the fumet, then simmer on a low heat for around one hour.
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- When the sauce reaches a paste-like constituency it is ready.
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- Put the shrimp and sole onto the sauce.
Garnish the dish with the seaweed, chili, and other ingredients.
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- Lastly, add some kewpie mayonnaise.
