Turbot with shellfish rice, seaweed and Alvarinho sauce
The Culinary Institute of America · 7 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- turbot
- rice
- stock of different kinds of shellfish
Cook the rice in a stock made from mussels, clams and goose barnacles, seasoned lightly with traditional salt and sea salt.
Turbot with shellfish rice and seaweed
- traditional salt and sea salt
- dehydrated seaweed
- shellfish
- sauce made with alvedinho
Top with the shellfish, a little fish and the dehydrated seaweeds; serve the turbot on the side and finish with the Alvarinho sauce.