Turbot in Chanterelle Stock, Potato Flakes, Venere Risotto and White Wine Foam
Total Time1 hour hr 30 minutes mins
Servings: 5 people
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
Turbot with potato scales:
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: 100g | Calories: 322kcal | Carbohydrates: 13.1g | Protein: 3.3g | Fat: 28g