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QimiQ
Benefits
1 kg QimiQ Whip can replace up to 3 litres of fresh heavy cream
Creamy indulgent taste with less fat
One bowl preparation
25
easy
Ingredients for 10 portions
For the red bell pepper creme de beurre
500
g
QimiQ Whip,
chilled
80
g
Butter,
melted
150
g
Red bell pepper concentrate/paste
Salt
Black pepper,
freshly ground
For the potato fritters
500
g
Floury potato(es)
Salt
Black pepper,
freshly ground
Nutmeg,
ground
For the monkfish
1500
g
Monkfish
Salt
Black pepper,
freshly ground
Cilantro / coriander
Method
1.
For the red pepper creme de beurre: lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Slowly add the melted butter and mix well.
3.
Add the remaining ingredients and continue to whip until the required volume has been achieved.
4.
For the potato fritters: peel and roughly grate the potatoes using a mandoline/grater. Place into cold water and wash off the starch.
5.
Place the potato onto a paper towel to drain off excess fluid. Season with the salt, pepper and nutmeg.
6.
Form the fritters and fry in hot oil on both sides until crispy.
7.
Clean the monkfish and cut into fillets. Season and fry in a hot oil on both sides.
8.
To serve: place the potato fritters onto plates. Arrange the fish fillets on the fritters and pipe the crème de beurre on top. Repeat the procedure once again and serve.
