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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 Callebaut Mycryo®
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 Callebaut Mycryo®
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 Callebaut Mycryo®
Mix and keep warm.

Sauce

Ingredients Preparation
1 shallot, chopped
1 clove of garlic, crushed
25 g ginger, finely chopped
1 tablespoon Callebaut Mycryo®
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.

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