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recipe • cheesefish

Parmigiano Reggiano 40 Months, Turbot, Veal Cheek

Category cheesefish
Persons 4

Garnish Parmigiano Reggiano 

Mix the sunflower oil and water in a thermomix with the cheese parures at 70°C for 10 minutes. Pass and use this as the base for the herb oil and mayonnaise. 

200 ml Sunflower Oil
200 ml Olive Oil
Cheese Parures (crusts and surpluses)

Herb Oil 

Mix the base oil with chervil, chives and green leek for 10 minutes at full speed in the thermomix, pass in muslin cloth. Season well with salt and pepper.

200 ml Base oil
Chervil
Chives
Green leek
Salt
Pepper

Mayonnaise

Mix the mustard, the lime, water, egg white, pepper and salt in a blender. Blend and bind this in a radial fashion with the oil. Let it stiffen further in the fridge.

1 tsp Soft Mustard
½ Lime, squeezed
1 tbsp Water
3 tbsp Egg white
Base Oil
Salt
Pepper

Cookie

Mix the ingredients in a blender. Roll out between baking sheet and bake in the oven. 

100 g Parmigiano Reggiano 40 m
60 g Protein

Veal Cheek 

Cook the cheeks with onion and aromatics in veal stock. Let it stiffen once cooked and cut into slices later. Pass the sauce, work up with lumps of butter. 

2 Veal Cheeks
1 Onion
2 cloves Garlic
1 Bouquet garni 
Veal Stock
Butter, cold

Kohlrabi

Cut the kohlrabi into the desired garnish and cook in a vacuum bag with aromatics and olive oil at 70°C in the steamer.

1 Kohlrabi
Olive Oil
Pepper
Salt

To garnish

Arrange everything in a deep plate; at the bottom the veal cheek, kohlrabi on top, then the cooked fish and biscuit, finish with the sauce, mayonnaise and oil and seasonal twigs as a finish. 

4 pcs Wild Turbot, filleted
Garnish Parmigiano Reggiano
Herb Oil
Mayonnaise
Cookie
Veal Cheek
Kohlrabi