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

Method

  • 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.

 

Food 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.

Gallery

Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips 4
Association

APCI

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

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