BaByliss Cuisinart CSB300BE Instructions page 32

White Wine Emulsion
• In a suitable pan gently pour in the olive oil & gently sauté the shallots & thyme .
• Add the wine to the pan and simmer to reduce by half .
• Once the wine has reduced add the stock and reduce by a half .
• Finely add the cream and reduce again by half .
• Pass through a sieve and reserve the liquid .
• When ready to serve, bring to the boil and then add the cold milk .
• Using the blending shaft, emulsify . This is done by allowing the blade to whisk just on the surface of the
liquid, allowing bubbles to form on top .
Garlic Potato Puree
• Gently boil the potatoes for 15-20 minutes until soft and drain .
• Place the garlic in a pan of water and bring to the boil . Drain and repeat once more .
• Add the boiled garlic to the cream and bring to a simmer .
• Add the garlic and cream to the drained potatoes . Using the potato masher, process until smooth .
Potato Crisps
• Rinse the potatoes several times in clean water to wash away the starch and dry off .
• Heat a deep pan with oil until the oil is 170ºC (use a thermometer to test) .
• In batches, fry the potato slices until golden & crisp (approximately 1-2 minutes) .
• Lightly salt and allow to drain on a paper towel .
Fish
• Preheat the oven to 180ºC .
• Pour the olive oil into a suitable pan and fry the fish fillets skin side down until the skin becomes crispy .
• Bake in the oven for a further 6 minutes .
To Serve
• Spoon the garlic potato puree onto each plate, followed by placing a roasted fish fillet on top .
• Scatter the potato crisps over the potato puree .
• Garnish with the asparagus, sliced truffle and parsley cress .
• Spoon over the white wine emulsion and serve .
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