Turbot in Chanterelle Stock, Potato Flakes, Venere Risotto and White Wine Foam

5 from 4 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 322 kcal


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 Starch
  • Salt
  • Potatoes
  • 750 g Clarified butter

For the chanterelles:

  • 100 g Chanterelles
  • 1 Pc. Spring onion
  • 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.


  • 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.


Serving: 100gCalories: 322kcalCarbohydrates: 13.1gProtein: 3.3gFat: 28g
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Written by Ashley Wright

I am a Registered Nutritionist-Dietitian. Shortly after taking and passing the licensure examination for Nutritionist-Dietitians, I pursued a Diploma in Culinary Arts, so I am also a certified chef. I decided to supplement my license with a study in the culinary arts because I believe that it will help me harness the best of my knowledge with real-world applications that can help people. These two passions form part and parcel of my professional life, and I am excited to work with any project that involves food, nutrition, fitness, and health.

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