U.S. Blue Purple Potatoes topped with Barramundi Filet - Potatoes USA
U.S. Blue Purple Potatoes topped with Barramundi Filet by Chef Christian Bruhns
Ingredients
- 4kg Fresh U.S. Blue Purple Potatoes
- 50 pcs Fish Fillet (50g)
- Salt, white pepper, cayenne pepper and lemon to taste
- 800g Whitefish
- 400g Scallop Meat
- 300ml Cream
- 4 Egg Yolk
- Ice Cubes
- Parsley and Basil to garnish
- 40g Shallot (Chopped)
- 2 Bay Leaf
- 10 Black Peppercorn
- 30g Vinegar
- 300ml Fish or Chicken Stock
- 40g Heavy Cream
- Lemon Juice to taste
- 200g Cold Butter (cut ½ inch)
- Edible Flowers to garnish
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