Freshwater fish salad with crunchy pepper rice | Isa Mazzocchi | Chef Recipes | Reporter Gourmet S.r
Ingredients Serves 6 For the candied lemonOne lemonSugarMethod Take the peel of a natural lemon.
Keywords
- G
- Oil
- Add
- Olive
- Minutes
- Ingredients
- Eel
- Pan
- Cook
- Salt
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Cooking tools:
- Kitchen scale
- Smoker
- Deep-fry thermometer
- Deep fryer
- Blender
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Stove
- Colander
- Slotted spoon
- Spoon
- Measuring spoon
- Plastic wrap
- Plate
- Serving platter
Ingredients
- One lemon
- Sugar
- 200 g diced sturgeon
- 70 g fresh cream
- 1 spring onion
- Aromatic herbs
- 70 g butter
- 2 g agar-agar
- Salt
- pepper
- Extra virgin olive oil
- 200 g cleaned catfish
- 200 g white trout
- 200 g cleaned eel
- Mixed salad leaves
- Crunchy rice
- Zucchini flowers
- Candied tomatoes
- Corn flour
- 1 egg
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