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Onsen Egg with Sea Bass and Shrimp

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Onsen Egg with Sea Bass and Shrimp

The perfect onsen egg with sea bass and shrimp recipe with a picture and simple step-by-step instructions.

  • 5 Pc. Eggs
  • 400 g Fresh spinach
  • 100 ml Cream
  • 1 Splash Lemon juice
  • 20 g Butter
  • 1 tbsp Olive oil
  • 1 Pc. Shallot
  • 1 pinch Salt and pepper
  • 1 pinch Nutmeg
  • 1 Pc. Clove of garlic
  • 4 Pc. Fresh prawns
  • 250 g Sea bass fillet
  1. Cook the egg in the steamer at 65 degrees for 47 minutes.
  2. Wash and blanch the spinach. In the pan, sweat the finely diced shallot in butter and oil until translucent and add the spinach. Season with salt, pepper, nutmeg and garlic. Add a splash of lemon juice and the cream. Bring to the boil briefly.
  3. Fry the shrimp and sea bass in a little butter. Season with salt and pepper.
  4. Arrange the spinach, onsen egg, sea bass and shrimp on a plate.
Dinner
European
onsen egg with sea bass and shrimp

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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