Fried sapphirine gurnard
with vegetables and Noilly Prat creamy sauce
(Created by Felix Alen, Chef at Hof ter Rhode - Callebaut Ambassador Belgium)
Sapphirine gurnard
| Ingredients | Preparation |
|---|---|
|
100 g
Salt Pepper Powder of fennel seeds, dried ginger and finely ground lemon rind |
Mix. |
| 4 sapphirine gurnard fillets | Sprinkle on the Mycryo® mixture and put aside in the refrigerator. Fry in a dry, non-stick pan. |
Carrots & baby turnips
| Ingredients | Preparation |
|---|---|
|
4
baby turnips
4 carrots 4 mini-courgettes 2 tablespoons sugar 2 tablespoons juice of 1/2 lemon Pepper Salt |
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 | Preparation |
|---|---|
|
200 g
pumpkin puree
1 tablespoon |
Mix and keep warm. |
Sauce
| Ingredients | Preparation |
|---|---|
|
1
shallot, chopped
1 clove of garlic, crushed 25 g ginger, finely chopped 1 tablespoon |
Mix and fry without browning. |
|
200 g
mushrooms in pieces
2 dl Noilly Prat 4 dl fish stock Pepper Salt |
Add the other ingredients and boil down gently for 15 minutes. Strain off and keep warm. |
|
2
egg yolks
4 dl cream |
Mix until it thickens. Bind the sauce with it. |