Baked turbot with scallop mousseline, elderflower, zucchini and kimchi beurre blanc - Recept hos AVEQIA Stockholm
Baked turbot with scallop mousseline, elderflower, zucchini and kimchi beurre blanc och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!
Ingredients
- 50 g Elderflower vinegar*
- 50 g Sugar
- 80 g Water
- 20 g Elderberry juice
- 3 g Salt
- 2 g Agar Agar
- 100 g Scallops
- 100 g of Double Cream
- 20 g Egg yolk
- 5 mini courgettes
- 200 g Chicken skin
- 1 pc Red chili
- 10 g Coriander
- 50 g Rapeseed oil
- 20 g Baby spinach
- 2 g Salt
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