＃118 真鯛のムニエル　じゃがいものピューレ　焦がしバターソース　Daurade à la meunière　星野晃彦 ｜TERUHIKO HOSHINO

#118 Red Sea Bream Meunière Potato Puree, Burnt Butter Sauce Today's recipe is red sea bream meunière. We'll carefully explain how to make meunière and the key points to keep in mind. The sauce is a burnt butter sauce called "beurre noisette," made in the same frying pan used to cook the meunière. The acidity of capers, the freshness of tomatoes, and the texture of croutons add a nice accent. This dish is delicious on its own with the sauce. For the garnish, we'll be introducing our traditional potato puree for the first time in a while. Please try it at home. INGREDIENTS 1 piece of red sea bream Butter Olive oil Flour Salt Burnt butter sauce Butter Tomato Capers Croutons Italian parsley White wine Glace de Viande Garnish Turnip Snap peas Potato puree Potato Butter (1/3 the amount of potatoes) Salt Heavy cream or milk (for garnish) ABOUT THIS COOKING CHANNEL Hello everyone. I'm Chef Teruhiko Hoshino. This channel features almost uncut cooking steps, with the aim of delivering the French cuisine we create daily at our restaurant in as authentic a format as possible. In June 2024, I transferred to Jardin Paul Bocuse in Kanazawa, Ishikawa Prefecture, where I focused on restaurant work as head chef. However, in spring 2025, I resumed streaming videos under the name "Teruhiko Hoshino, Teruhiko Hoshino." We will continue to cherish authentic French cuisine, while sharing current trends, tips for presentation, inspiration for arranging dishes, and above all, the joy of cooking. Bon appétit. Hello everyone, I’m Chef Teruhiko Hoshino. On this channel, I share French cuisine exactly as we prepare it in our restaurant, with minimal editing, so you can experience the cooking process as authentically as possible. In June 2024, I was transferred to Jardin Paul Bocuse in Kanazawa, Ishikawa, where I devoted myself fully to my work as head chef.From spring 2025, I have resumed video sharing under the name “Teruhiko Hoshino.” While staying true to classical French cuisine, I look forward to sharing current trends, small tips on plating, ideas for simple variations, and above all, the joy of cooking itself. Bon appétit. ■ INFORMATION INSTAGRAM Akihiko Hoshino official account   / teruhikohoshino   TIKTOK ACCOUNT chefhoshino_cooking OFFICIAL WEBSITE jardin Paul Bocuse Official Website https://www.hiramatsurestaurant.jp/ja...