Fried tub gurnard | Caprimo
When preparing fresh and delicate fish like this tub gurnard, frying it in the best possible way simply yields a better taste and juicier...read more
Ingredients
- 100 g NCB-HD706
- salt Q.S.
- Pepper Q.S.
- powder of fennel seeds, dried ginger and finely ground lemon rind Q.S.
- 4 sapphirine gurnard fillets
- 4 turnips
- 4 carrots
- 4 courguettes
- 30 g sugar
- 30 g NCB-HD706
- 1/2 lemon juice
- Q.S. Pepper
- Q.S. salt
- 200 g pumpkin puree
- 15 g NCB-HD706
- 1 shallot
- 1 clove garlic
- 25 g minced ginger
- 200 g mushrooms
- 20 cl Noilly Prat
- 40 cl fish stock
- 2 egg yolks
- 40 cl cream
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