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

Proceedings:

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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