Choux with lionfish tartare
November 13, 2020
Lionfish coulibiac
November 14, 2020
Lionfish and salmon cake - By executive chef Fanos Shafkos, Palm Beach Hotel
Ingredients:
300gr Lionfish
100gr smoked salmon
100gr cream cheese
20gr chopped dill
40gr fresh cream
Implementation:
Beat all the ingredients in the blender until it becomes a uniform mass. Then we put with our mixture a cake wreath, putting a little black bread underneath. Finally, freeze it well.
300gr Lionfish
100gr smoked salmon
100gr cream cheese
20gr chopped dill
40gr fresh cream
Implementation:
Beat all the ingredients in the blender until it becomes a uniform mass. Then we put with our mixture a cake wreath, putting a little black bread underneath. Finally, freeze it well.
Lionfish and salmon cake - By executive chef Fanos Shafkos, Palm Beach Hotel
Ingredients:
300gr Lionfish
100gr smoked salmon
100gr cream cheese
20gr chopped dill
40gr fresh cream
Implementation:
Beat all the ingredients in the blender until it becomes a uniform mass. Then we put with our mixture a cake wreath, putting a little black bread underneath. Finally, freeze it well.
300gr Lionfish
100gr smoked salmon
100gr cream cheese
20gr chopped dill
40gr fresh cream
Implementation:
Beat all the ingredients in the blender until it becomes a uniform mass. Then we put with our mixture a cake wreath, putting a little black bread underneath. Finally, freeze it well.
By executive chef Fanos Shafkos, Palm Beach Hotel
