Recipes : Turbot Cooked on a Champagne Barrel Stave recipe | Dito Sama US
Turbot Cooked on a Champagne Barrel Stave recipe Philippe Mille Person Number For 4 people PREPARATION 01.
Ingredients
- Turbot 1.5 kg
- Sheets of Kombu Seaweed 6
- Dehydrated Caviar 40 g
- Onion Skin 600 g
- Champagne Blanc de Noirs 75 cl
- Mineral Water 50 cl
- Butter 600 g
- Stave Shard 120 g
- Yellow Onion 400 g
- Woody Butter 90 g
- Salt
- Skin Broth 50 cl
- Reims Vinegar Aged in Oak Barrels 1 cl
- New Onions 12
- Fleur de Sel 5g
- Woody Butter 120 g
- Turbot Bone 1 kg
- Onion Skin Broth 75 cl
- Heavy Cream 10 cl
- Woody Butter 50 g
- Cuttlefish Ink Paste 120 g
- Caviar 80 g
- Stave Glow 60 g
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