Directions:

1. Add 80g milk, 50g fresh cream, desired amount of salt into pot and heat, stirring occasionally. After mixture boils and thickens, cover, and remove from heat;

2. For Onsen Tamago, pour 1L water and 1 tsp white vinegar into a thick-bottomed pan, bring to boil. Use spoon and stir water in one direction until whirlpool forms. Add raw egg and turn off heat, keeping egg still for 1 minute. Remove egg and immediately place in ice water to avoid vinegar smell;

3. Fry mushrooms with olive oil and season with salt;

4. Fry yellowfin sole with olive oil until both sides are golden in color;

5. To plate, coat plate with the cream sauce and place Onsen Tamago on yellowfin sole.