BROOK TROUT MILLEFUILLE with butternut squash, beurre blanc and parsley | QimiQ RDB
Ingredients For 4 portions - For the pumpkin - 500g Butternut squash - Salt - For the Beurre Blanc - 125g QimiQ Cream Base - 50g Shallot(s) - 10g Pepper corns
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Cooking tools:
- Vacuum sealer
- Immersion blender
- Blender
- Piping bag
- Siphon bottle
- Warming drawer
- Fine-mesh sieve
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Plate
- Plastic wrap
- Mixing bowl
- Colander
- Pot
Ingredients
- 500g Butternut squash
- Salt
- 125g QimiQ Cream Base
- 50g Shallot(s)
- 10g Pepper corns
- 5g Bay leaves
- 100g White wine
- 75ml White wine vinegar
- 25g Lemon juice
- 200g Butter
- pepper
- 200 Vegetable stock
- 3g Agar agar
- 100g Parsley puree (from Paco Jet)
- 4 Brook trout fillets, 120 g each
- 400g QimiQ Marinade
- 200g Olive oil
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