Turbot with Sweet Potato Foam and Mushroom Fricassee
Main Dishes • Vietnamese
Description
Turbot with sweet potato foam and mushroom fricassee
Ingredients
- Turbot 15 oz
- Butter 5 oz
- Sweet Potato 15 oz
- Milk 0 fl oz
- Champignons 15 oz
- Shallot 0 oz
- Leek 0 oz
- Olive Oil 1 tablespoon
- Hazelnut 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Remove the skin from the fish and cut it into four pieces without detaching it from the bones. Distribute 50 grams of butter over the pieces and bake in the oven for ten minutes at 195°F. Once cooked, remove the fish from the bones. (The bones contain collagen, which is why the fish should be cooked on them to keep it juicy.)
Step 2
Peel and chop the sweet potato. In a saucepan, heat 65 grams of butter, then add the sweet potato and sauté over low heat. Add 4 grams of salt and milk. Blend until smooth. Transfer the mixture to a siphon and charge using two gas cartridges.
Step 3
Slice 160 grams of mushrooms into 3 mm thick slices and chop the remaining ones into small cubes. In a deep skillet, heat olive oil and sauté the chopped shallots. Add the finely chopped mushrooms and sprinkle with crushed breadcrumbs.
Step 4
Heat 80 grams of butter in a saucepan until it turns a chestnut color. Toast the hazelnuts in a dry skillet, then transfer them to the saucepan and mix well. Keep the mixture warm.
Step 5
Arrange the mushrooms on the plates, then place the turbot on top. Season with salt. Brush the fish with nut oil and sprinkle with nuts. Garnish with slices of champignon. Add a foam made from sweet potato.
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