Fried tub gurnard
When preparing fresh and delicate fish like this tub gurnard, frying it in the best possible way simply yields a better taste and juicier end result. Mycryo®, which is pure cocoa butter in powder form, is ideal for frying and sautéing delicate fish, meats and even vegetables. It seals the ingredients with a natural film of cocoa butter, keeping the ingredients from losing any juices or flavours. On top, Mycryo® has a neutral taste and makes the natural flavours of the ingredients come out beautifully.
- Level:
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Medium
Sapphirine gurnard
Ingredients: Sapphirine gurnard
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100 gNCB-HD706
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Q.S.salt
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Q.S.Pepper
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Q.S.powder of fennel seeds, dried ginger and finely ground lemon rind
Preparation: Sapphirine gurnard
Mix.
Ingredients: Sapphirine gurnard
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4sapphirine gurnard fillets
Preparation: Sapphirine gurnard
Sprinkle on the Mycryo® mixture and put aside in the refrigerator. Fry in a dry, non-stick pan.
Carrots & baby turnips
Ingredients: Carrots & baby turnips
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4turnips
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4carrots
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4courguettes
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30 gsugar
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30 gNCB-HD706
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1/2lemon juice
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Q.S.Pepper
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Q.S.salt
Preparation: Carrots & baby turnips
Cut the turnips, carrots and mini-courgettes into a casserole and sprinkle with Mycryo® and sugar. Fry in a dry pan, glaze and quench with lemon juice. Season.
Pumpkin puree
Ingredients: Pumpkin puree
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200 gpumpkin puree
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15 gNCB-HD706
Preparation: Pumpkin puree
Mix and keep warm.
Sauce
Ingredients: Sauce
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1shallot
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1 clovegarlic
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25 gminced ginger
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15 gNCB-HD706
Preparation: Sauce
Mix and fry without browning.
Ingredients: Sauce
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200 gmushrooms
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20 clNoilly Prat
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40 clfish stock
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Q.S.Pepper
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Q.S.salt
Preparation: Sauce
Add the other ingredients and boil down gently for 15 minutes. Strain off and keep warm.
Ingredients: Sauce
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2egg yolks
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40 clcream
Preparation: Sauce
Mix until it thickens. Bind the sauce with it.
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