Turbot fillet with lobster, sole, scallop, calamari and a lettuce and herb fumet
Try this recipe for a gourmet seafood supper from two Michelin star chef, Dieter Müller of Restaurant Dieter Müller, on board the cruise ship MS EUROPA.
Keywords
- hotels & travel
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Ingredients
- 4 turbot fillets at 40g
- 1 lobster, about 500g
- 4 sole fillets at 40g
- 2 scallops
- 100g calamari
- 20g algae, briefly blanched
- 2 tbsp puréed tomatoes
- 80g fish stuffing (40g cooled pike fillets at 40g with ice-cold puréed cream)
- 20g potatoes
- 1 shallot
- 3cl Noilly Prat
- 3cl white wine
- ¼l fish stock
- 1dl cream
- 20g butter
- ca. 100g romaine lettuce, watercress, leaf parsley, chervil
- Salt
- freshly ground pepper
- 1 splash of white balsamic vinegar
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