Ashley Wright
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Turbot in Chanterelle Stock, Potato Flakes, Venere Risotto and White Wine Foam
The perfect turbot in chanterelle stock, potato flakes, venere risotto and white wine foam recipe with a picture and simple step-by-step instructions.
Venere risotto:
- 1 Pc. Onion
- 150 ml Riesling
- 30 g Butter
- 250 g Rice black
- Lemongrass
- 750 ml Broth
Turbot with potato scales:
- 5 Pc. Turbot fillets
- 5 tbsp Strength
- Salt
- Potatoes
- 750 g Clarified butter
For the chanterelles:
- 100 g Chanterelles
- 1 Pc. Spring onion rod
- 0,5 Pc. Shallot
For the white wine foam:
- 0,5 Pc. Shallot
- 120 ml Broth
- 120 ml White wine
- 50 ml Cream
- Salt and pepper
Venere risotto:
- Dice the onion in oil and sauté with the rice. Deglaze with white wine and pour stock over and over again. Refine with lemongrass. Cook for about 45 minutes to the desired consistency. Season to taste with salt, pepper and butter.
Turbot with potato scales:
- Pat dry the turbot fillets. Salt. Dust with starch after a few minutes. Cut the potatoes into thin slices on a mandolin. Cut out beautiful scales with a small ring. Cover the fish with it like scales and cover with clarified butter so that no air can get to the potatoes. Chill until the butter is set.
Chanterelles:
- Sauté chanterelles in butter with very finely chopped onions and thin slices of spring onion and season with a little salt.
White wine foam:
- Finely dice shallot, sweat with white wine. Reduce a little, add the broth, reduce a little, add a little white wine. Bring to the boil with cream. Lather up with soy lectin.
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