Carpaccio D'omble Recipe
bisque, framboise, chou-rave, gourganes, basilic
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Bisque Sauce
Garnish
Method
Preparation
- 1
Prepare the Omble
Slice the omble fish fillet thinly and arrange it on a chilled plate.
- 2
Prepare Chou-rave and Gourganes
Peel and thinly slice the chou-rave. Blanch the gourganes in boiling water for about 2-3 minutes, then cool in ice water.
Bisque Sauce
- 3
Make the Bisque
In a saucepan, melt the butter over medium heat. Add finely chopped shallots and minced garlic, sauté until translucent. Pour in the fish stock and reduce by half. Add heavy cream and simmer for a few minutes until thickened. Blend until smooth and strain.
Assembly
- 4
Plate the Dish
Drizzle the bisque sauce on the plate, place the sliced omble on top, and garnish with chou-rave, gourganes, and fresh basil leaves. Drizzle with olive oil, and season with salt and black pepper to taste.