Fried tub gurnard

Created by

  • Felix Alen - Callebaut® Ambassador and owner of Hof te Rhode Belgium
level 2

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.

Recipe components

Callebaut® ingredients

Sapphirine gurnard

IngredientsPreparation

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

IngredientsPreparation

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

IngredientsPreparation

Mix and keep warm.

Sauce

IngredientsPreparation

Mix and fry without browning.

  • 200g
    mushrooms
  • 20cl
    Noilly Prat
  • 40cl
    fish stock
  • Q.S.
    pepper
  • Q.S.
    salt

Add the other ingredients and boil down gently for 15 minutes. Strain off and keep warm.

  • 2
    egg yolks
  • 40cl
    cream

Mix until it thickens. Bind the sauce with it.