Noilly Prat Foam, served warm
| Shallots, chopped, 3 mm | 0.070 kg |
| White wine vinegar | 0.020 l |
| Noilly Prat 18% | 0.125 l |
| Fish stock powder | 0.006 kg |
| Tap water | 0.095 l |
| Full cream 35% | 0.125 kg |
| Salt | 0.003 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Xanthan gum (thickener & stabiliser) | 0.001 kg |
| Butter | 0.030 kg |
| Kisag / iSi disposable gas cartridges | 1.0 St |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Heat the shallots with the vinegar and the Noilly Prat. Over low heat, reduce it to half the quantity. Add the fish stock powder and again, over low heat, reduce it to half the quantity
• Mix the full cream with the xanthan. Add this to the bouillon and reduce it by half. Season with salt and pepper and incorporate the butter. Reduce this to a fine purée
• Then finely filter the mix and put it in a siphon
• Add the gas cartridge. Shake energetically and place in a bain-marie at 65 – 75 °C
• If necessary, use a second gas cartridge
Suggestion:
• The Noilly Prat Foam can also be used cold
| Nutritional values | per 100 ml |
|---|---|
| Energy | 768 kJ |
| Energy | 183 kcal |
| Fat | 15 g |
| - of which saturates | 8.4 g |
| Carbohydrates | 8.9 g |
| - of which sugar | 2.3 g |
| Fibre | 1.5 g |
| Protein | 2.9 g |
| Salt | 1.2 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Fish | yes |
| Sulfite | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.