Turbot, Celeriac, Almonds | Gaetano Trovato | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 45 g of turbot per diner
• 15 g fish stock per diner
• 1 L water
• 100 g peeled white almonds
• 10gr bitter almonds
• celeriac to taste
• 100 ml almond milk
• 20 g butter
• thyme to taste
• 200 g celeriac scraps
• 2 shallots
• 100 ml milk
• 100 ml water
• 100 ml cream
• 20 g thyme
• 50 g butter
• 187 g sugar
• 82 g water
• 250 g almonds
• 500 g almond milk
• 2 g soy lecithin