A Recipe for Turbot Edamame
An inspiring recipe for Turbot Edamame | Debic. A Recipe compiled for and by professional chefs and bakers.
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Ingredients
- 600 g turbot fillet
- 500 g water
- 15 g coloroso salt
- 100 g goat butter
- 500 g cooked and shelled edamame
- 50 g Debic Culinaire Original
- 50 g poultry stock
- salt
- 1 bunch of mint
- 100 g spinach
- 350 g grape-seed oil
- 5 shallots
- finely chopped
- 200 ml water
- 200 ml vinegar
- 200 ml white wine
- 100 ml Debic Culinaire Original
- 250 g goat butter
- 200 g double-shelled
- cooked edamame
- 50 g caviar
- 40 g roasted pistachio nuts
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