Turbot with Scallop Mousseline, Chanterelle Mushrooms & Squash Purée - Recipe with images - Meilleur
A delicate fish and seafood recipe for a special celebration! Try this delicious turbot and scallop mousseline and follow our step-by-step, illustrated method.
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Cooking tools:
- Fillet knife
- Cutting board
- Plastic wrap
- Baking sheet
- Tart ring
- Food processor
- Mixing bowl
- Nonstick skillet
- Spatula
- Piping bag
- Offset spatula
- Oven
- Skillet
- Stainless steel saute pan
- Whisk
- Saucepan
- Chef's knife
- Fine-mesh sieve
- Kitchen towel
- Serving platter
- Kitchen timer
- Measuring cup
- Spoon
Ingredients
- 1 small turbot
- 4 large scallops
- 50g Mycryo cocoa butter
- 400g scallops (without coral)
- 250g whipping cream, cold
- 1 egg white
- 50g chanterelle mushrooms, fresh or dried
- Salt
- Espelette pepper
- 1 red kuri squash
- 50g unsalted butter
- Pepper
- Quatre épices mix
- 3 egg yolks
- 25cl Champagne
- 150g unsalted butter, clarified
- 150g cockles
- 5cl Champagne or dry white wine
- 100g rocket
- Olive oil
- Balsamic vinegar
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