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STUNNING DRY AGED SEA BASS at 1 * restaurant Noor by Chef Jeroen Brouwer (The Netherlands) 

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​Jeroen Brouwer prepares dry aged sea bass with spinach, broccoli, verjus and caviar at his restaurant NOOR (16.5/20 Gault&Millau, 1 Michelin star) in Groningen, The Netherlands.
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28 ноя 2023

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Комментарии : 4   
@azazattila
@azazattila 7 месяцев назад
Looks like a cool little plate. 👌What's the fridge temperature & why do you use papertowel for shallow frying?
@joey1694
@joey1694 7 месяцев назад
Another layer of protection if the skin gets stuck in the pan
@NoorGroningen
@NoorGroningen 7 месяцев назад
0 degrees celcius, 75% humidity The paper is the be sure the fish does not stick
@kalilyibran8600
@kalilyibran8600 6 месяцев назад
it ain't paper towel though it's baking paper
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