Trout in a panure of panettone powder - Lorenzo Cogo
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Cooking tools:
- Vacuum sealer
- Sous vide circulator
- Pastry cutter
- Blender
- Centrifuge
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Peeler
- Baking sheet
- Mixing bowl
- Whisk
- Plate
Ingredients
- 200 g American potatoes (orange flesh) boiled and blended
- 5 g lemongrass
- 50 g clarified butter
- 1 whole trout to fillet
- 20 g Mandarin panettone powder
- Vinegar pureed in centrifuge
- 1 apple
- Infusion of apple and sorrel
- 1 fennel
- White balsamic vinegar to taste
- Fennel oil
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