Buri( Greater amberjack, Sériole) is quite a lean fish in this season. It’s great raw, but when you cook a slice, it’s dry… So I tried to wrap it in a barde (band) of bacon before searing it :
Perfect balance !
That’s crazy how a nice gown changes everything !
With a little homemade mustard.
Sekihan (azuki bean rice) and salad as sides.
Nom nom nom…