Turbot in porcini mantle on parsley cream

by Monday, October 1, 2012

CocoFungo has kicked off and theOsteria Der Katzlmacher Munich offers us this delicious recipe!

Ingredients for 4 people:

600 gr. ROAR Hulk and without thorns
300 gr. fresh porcini and possibly small
2 dl extra virgin olive oil
1 parsley root for cream
1 bunch of parsley chopped, smooth
garlic chopped very fine
very fine chopped Rosemary
very fine chopped thyme


For the parsley cream, Peel the root then cook in salted water for 20 minutes, strain and emulsify with a mixer, Add a little cooking water and some smooth parsley branch, finish with a little extra virgin olive oil.

Prepare the fish fillets and at the previously salted white place the porcini mushrooms thinly like scales. Steaming for 7 minutes and then for 3 minutes in very hot oven to 200° so that the mushrooms crispy.

At the Centre of the plate place the parsley cream, accommodate over the turbot fillet warm and crispy.


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