Turbot with velvety paprika - Mushroom stuffing and green summer vegetables - Catering - Elle & Vire
Fillet the turbot and make a fish fumet with the bones. Place the fillets, one on top of the other, with a piece of greaseproof paper in between and wrap
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Saucepan
- Pot
- Stove
- Parchment paper
- Plastic wrap
- Fine-mesh sieve
- Pastry brush
- Plate
Ingredients
- 0,5 liter water
- lemon juice
- Thyme
- bay leaf
- salt
- whole white peppercorns
- 300 g button mushrooms
- 30 g shallots
- 1 garlic clove
- 0,25 bunch flat leafed parsley
- 20 g fresh breadcrumbs
- 20 g Elle & Vire gourmet butter 82% fat
- 30 g Performance Universal Cream 35% fat
- white pepper
- 5 g paprika
- 50 g dried breadcrumbs
- 12 green asparagus tips
- 80 g broad beans
- 60 g peas
- 100 g mangetout
- 30 g Elle & Vire gourmet butter 82% fat
- 40 g shallots
- 5 cl dry white wine
- 50 cl fish stock
- 100 g Performance Universal Cream 35% fat
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