Turbot Cooked On A Champagne Barrel Stave | Dito Sama
Discover our Turbot Cooked On A Champagne Barrel Stave! Perfect for your taste! Get step-by-step instructions and tips from Dito Sama
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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