Turbot and prawn suquet with kewpie mayonnaise

Hoy os mostraremos un plato tradicional de Catalunya, Suquet. La interpretación de Hideki Matsuhisa, es con la salsa kewpie para este plato marinero de la región.


  • 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
  1. Brown the shelled shrimps.
  2. Fry the sole.
    Finely chop the onion and add to the saucepan.
  3. Add the whole garlic, then water, potato, tomato paste, black sesame, chili, and salt.
  4. Pour in the fumet, then simmer on a low heat for around one hour.
  5. When the sauce reaches a paste-like constituency it is ready.
  6. Put the shrimp and sole onto the sauce.
    Garnish the dish with the seaweed, chili, and other ingredients.
  7. Lastly, add some kewpie mayonnaise.