Nicolas Fagundes Galindo recipe for S.Pellegrino Young Chef CookBook
Chef Nicolas Fagundes Galindo won the Fine Dining Lovers Food for Thought Award for the UK & North Europe area.
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Ingredients
- Lemon sole: 3 large fillets
- Onion: 1 small diced
- Zucchini: 1 large diced
- Crème fraîche: 1 table spoon
- Wasabi paste: 1 table spoon
- Salt: to taste
- Black pepper: to taste
- Crab meat: 400 g
- Egg white mayonnaise: 3 table spoon
- Lemon juice: 1
- Tabasco: 15 drops
- Chives: 2 table spoon
- Egg whites: 3
- Dijon mustard: 1 tea spoon
- Lemon juice: Half
- Vegetable oil: 200 ml
- Baby courgette: 2
- Fish stock: 200 ml
- White wine: 100 ml
- Shallots: 2
- Celery: 1
- Butter: 200 g small dice
- Passion fruit: 3
- Lemon juice: 1 and half
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