Vendace tartare | Norbert Niederkofler | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 2 kg of fresh vendace
• 200 g sunflower oil for frying
• 600 g salt
• 1 kg sugar
• 5 stalks of parsley
• 5 stalks of dill
• 50 g green apple
• 5 g grapeseed oil
• vendace carcasses
• 50 g grapeseed oil
• 1 leek
• 500 ml beef consommé (see basic recipe)
• 500 g ice
• 100 g salted butter
• 200 g Terlan white wine