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Creamy vitelotte, sea bass tartare with squid ink, parmesan polenta


Ingredients:10 people
  • polenta
    100g
  • grated parmesan
    100 g
  • water
    10 cl
  • salt
    8 g
  • Pastry flour ( T.55 )
    100 g
  • egg yolks
    2
  • olive oil
    20g
  • dry ink
    5 cl
  • skinless filleted bass
    180 g
  • chopped chives
    2 g
  • hazelnut oil
    4 g
  • olive oil
    20g
  • vitelotte (purple potato)
    100 g
  • liquid cream
    70 cl
  • milk
    35 cl
  • cottage cheese
    35 g
  • caster sugar
    5 g
  • Avruga caviar
    30g
  • salt, ground pepper
    QS


Preparation:
  • Preparation time:25 minutes
  • Cooking time:10/15


Polenta:Mix the ingredients mentioned until a homogeneous paste is obtained, roll it out finely then cut into discs each 8 cm in diameter. Bake on an oiled baking sheet in an oven at 180°C for about 10 to 15 minutes. Store in a dry place.

Creamy vitelotte, sea bass tartare with squid ink, parmesan polenta

Tartare:Cut the sea bass into small cubes, season with the ingredients mentioned, set aside in the cold.

Crème de vitelotte:Boil the potatoes, peel them, then sieve the pulp, mix it with the cream and hot milk, add the fromage blanc and the seasoning. Book

Finish:Place a circle of polenta in the center of the plate, garnish with sea bass tartare, finish garnishing with vitelotte cream, arrange a touch of Avruga caviar as a corolla .

What to drink with this dish:

A dry white Graves:

CASTLE OF THE HOSPITAL (SCEA)

3 Plaçot des Roumieux
33640 PORTETS
Owner:
SCEA Château l'HOSPITAL
Lieu-Dit l'Hospital
33640
Portets
Telephone :
05 56 67 54 73
Mobile:
06 52 33 33 29
Fax:
05 56 32 51 47
Email:
[email protected]
http://www.vinsdegraves.com/

Creamy vitelotte, sea bass tartare with squid ink, parmesan polenta