Pan-fried Pave of Tur­bot with a Mar­row, Leek , Pur­ple Basil and Pea Risotto, Topped with a Crab Filled Cour­gette Flower

Buckinghamshire Advertiser - - FOOD AND DRINK -

In­gre­di­ents: (For 4)

4 Por­tions of tur­bot fil­let (125g) 40g of Tur­bot trim­ming 1 Small mar­row 300g Fresh peas 40g Fresh pur­ple basil 100g Grated parme­san cheese 150g Risotto rice Salt and pep­per 100ml Fresh fish stock 250ml Veg­etable Ssock 60ml White wine 90ml Dou­ble cream 20g But­ter 1 Egg 10g Mas­car­pone Olive Oil Rose­mary 1 Finely diced onion 2 Cloves of garlic 4 Cour­gette flower 2 Finely diced shal­lot 100G Thinly diced leek Fresh mint and chives 80g Fresh picked white crab meat Pur­ple cress for gar­nish

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