Fried tub gurnard
When preparing fresh and delicate fish like this tub gurnard, frying it in the best possible way simply yields a better taste and juicier end result. Mycryo®, which is pure cocoa butter in powder form, is ideal for frying and sautéing delicate fish, meats and even vegetables. It seals the ingredients with a natural film of cocoa butter, keeping the ingredients from losing any juices or flavours. On top, Mycryo® has a neutral taste and makes the natural flavours of the ingredients come out beautifully.
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Recipe components
Sapphirine gurnard
| Ingredients | Preparation |
|---|---|
| Mix. |
| Sprinkle on the Mycryo® mixture and put aside in the refrigerator. Fry in a dry, non-stick pan. |
Carrots & baby turnips
| Ingredients | Preparation |
|---|---|
| Cut the turnips, carrots and mini-courgettes into a casserole and sprinkle with Mycryo® and sugar. Fry in a dry pan, glaze and quench with lemon juice. Season. |
Pumpkin puree
| Ingredients | Preparation |
|---|---|
| Mix and keep warm. |
Sauce
| Ingredients | Preparation |
|---|---|
| Mix and fry without browning. |
| Add the other ingredients and boil down gently for 15 minutes. Strain off and keep warm. |
| Mix until it thickens. Bind the sauce with it. |
