Roasted turbot and scallops, confit chicken thigh, truffled gnocchi and ceps

By BBC - Food (4,521 recipes)

Ingredients

  • 1 black truffle
  • 1 free-range egg yolk
  • 1 garlic
  • 1 lemon
  • 1 shallot
  • 1 sprig fresh thyme
  • 1 tbsp olive oil
  • 1-2 tbsp olive oil
  • 100g/3½ cep mushrooms
  • 100g/3½oz butter
  • 100g/3½oz parmesan
  • 100ml/3½fl oz red wine
  • 100ml/3½fl oz vegetable or chicken stock
  • 10g/½oz lecithin (optional)
  • 150g/5oz 00 pasta flour, plus extra for dusting
  • 2 garlic
  • 2 sprigs fresh thyme
  • 200g/7oz cep mushrooms
  • 250ml/9fl oz brown chicken stock
  • 250ml/9fl oz veal stock
  • 300g/10½oz potatoes
  • 4 chicken thighs
  • 4 king scallops
  • 4 x 150g/5oz turbot
  • 500g/1lb 2oz duck fat
  • 500ml/17½fl oz chicken stock
  • 50g/2oz butter
  • 50ml/2fl oz double cream
  • 75g/2½oz butter
  • 8 baby leeks
  • and freshly ground saltblack pepper
  • chopped fresh dill

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  • Prep Time
  • Cook Time
  • Yield
  • Serves 4

Instructions

Read the preparation instructions at BBC - Food


Discussion


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