Risotto with smoked eel, thick langoustine carpaccio and parmesan emulsion - Hap en Tap | Picky

Ingredients

• 62 g Grated cheese
• 100 g Butter salted
• 250 ml Full Milk
• 1000 g Scampi
• Olive oil
• 50 g Vialone Nano rice
• 60 g Smoked eel fillet
• 1 Lemon thyme
• 5 g shallots
• 10 White wine
• 600 l Fish soup
• 25 g Butter
• 5 g Olive oil
• 20 g Parmesan flakes
• 2 g Dill (fresh)
• 2 g Parsley
• 1 Limes
• 1 Spring onion
• Fennel
• Croutons
• 1 Apples (Gold)
• Salt flower