Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips

by chef Alessio Bottin - Delegation of Verbano-Cusio-Ossola

Serves 4

  • 1 - Fresh turbot about 2 kg
  • 8 - Locally fished caramote prawns

 

For the butternut squash chips

  • 200 gr. - Butternut squash, peeled
  • 200 gr. - All-purpose/00 flour

 

For the tempura

  • 3 - Fresh egg whites
  • 50 gr. - Rice flour
  • 50 cl. - Cold red ale
  • 1 - Orange with edible zest
  • 1 - Teaspoon of baking powder
  • Qs - Non-iodized table salt
  • Qs - Black pepper

 

For deep-frying

  • 3 lt. - FRIENN Olitalia deep-frying oil

 

For garnishing

  • Qs - Maldon sea salt
Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips 1
Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips 2

Frying products

Frienn italian frying

See all

Procedure

  • 1

    Clean and fillet the turbot, remove the skin and cut the four fillets into three horizontal slices. Every serving should be made of 3 slices. Pat dry the fish with a paper towel.

  • 2

    Peel, clean and devein the caramote prawns without removing the head and tail.

  • 3

    Cut the butternut squash into thin slices and dredge them with flour.

 

For the tempura

  • 1

    Use a stand mixer to whip egg whites until foamy.

  • 2

    Add the rice flour and the cold red ale gradually, then the grated orange zest (use a microplane zester), and the baking powder.

  • 3

    Add salt and pepper.

  • 4

    Keep the tempura batter in a bowl in contact with water and ice.

 

For deep-frying

  • 1

    Heat up FRIENN to 165°C (about 329°F) and start frying

  • 2

    Dip the turbot slices and the caramote prawns into the tempura batter, then lower them into the hot oil one at a time, so that they do not stick together. Deep fry until the tempura is light golden and crisp.

  • 3

    When you finish frying the turbot and caramote prawns, deep fry the butternut squash chips after dredging and sieving them. Deep fry the chips until golden-brown on the sides and crisp.

 

Plating

  • Lay the turbot slices on the plate; then, a layer of fried squash, and finally the caramote prawns. Sprinkle them with some maldon salt.
Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

I cookie ci aiutano a fornire i nostri servizi. Utilizzando tali servizi, accetti l'utilizzo dei cookie da parte nostra. Info