world Gourmet Summit 2002
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Serve 8 |
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Ingredients: |
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125g |
light cream fleurette |
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125g |
sole |
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½ ltr |
milk, divided |
| bouqet garni | |
| garlic | |
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3 sheets |
gelatin (of 5 gram) |
| lemon juice | |
| bitter almonds | |
| whipped cream | |
|
4 pcs |
avocado |
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hazelnut oil |
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Method
Poach the sole in milk, bouquet garni and garlic.
Mix the sole in the grinder with 125ml of the cooking milk. Strain twice.
Take the remaining cooking milk and add in the gelatin.
Mix the paste with the gelatin milk and seasoning.
Finish by whisking in lemon juice, bitter almonds and whipped cream.
Slice
thinly the avocados and marinate in the hazelnut oil.
Tip:
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