Turbot stuffed with Valrhona served with cappuccino foam

Ingredients for Turbot stuffed with Valrhona served with cappuccino foam

Instructions for Turbot stuffed with Valrhona served with cappuccino foam

To prepare the Turbot stuffed with Valrhona served with cappuccino foam recipe, please follow these instructions:

Pighvaren cut in four Nice fillets. The large fillets cut into and stored. Fish meat and the two small fillets blended together with eggs, cream and crushed chocolate and salt and pepper to taste. Advantage forcemeat on turbot fillets, and then they are ready to go in the oven for 8 minutes at 200 degrees. Fish stock and cream boils down, and the coffee is added. The sauce taste with brown sugar, salt and pepper. Just before serving is creamed off the sauce up to cappuccino. Root-herbs cleaned and cut into thin strips and boil together with cream and white wine in about 10 mins on a frying pan. Select even a potato after own taste. Marzipan is stirred into porridge with milk; It should not clump. Egg whites and powdered sugar whipped stiffly in the meantime. Marzipan mass and the stiffly beaten egg whites turn over together. Then lubricate the mass out on a baking sheet with a palette. Fragilité bake in oven in the oven at 8-10 minutes at 200 degrees. The cream heats up, and the white chocolate melted with. Sour Cream and shell from appelsinen be reversed by. Orange and the cooled chocolate mass, invert together and put in the fridge until it has set for itself. Raspberries and sugar cooked and sieved to a neat coulis. When coulisen is cooled, it is used to marmorere chocolate mousse.

Chocolate cream lubricated on fragilité-bottom. Bottom roll to roll and put in the fridge. Fragilitéen can be carved to a high nice Tower and decorating with coulis and berries.