Suesey Street Seabass Recipe

Seabass Recipe with Breaded Squid Rings, Kohlrabi & Velouté by Chef Richard Stearn from Suesey Street

This Seabass Recipe with Breaded Squid Rings, Kohlrabi and Velouté was created by Chef Richard Stearn from Suesey Street restaurant. Serves 2 Ingredients: – 400g Wild seabass – 80g Kohlrabi (if you can’t source kohlrabi, celeriac or radish will work well) – 100ml Cream – 4 x Squid Rings – 100g Plain Flour – 1 …

Seabass Recipe with Breaded Squid Rings, Kohlrabi & Velouté by Chef Richard Stearn from Suesey Street Read More »