Fabio Abbattista
Cream of celery, black truffle and cheese fondueby Pascal Barbot
Signature Dishes La Cima alla genovese perfetta, secondo i consigli di nonna Fulvia
For 15 glasses
600 g of very fresh unwashed turbot heads 1 leek concassée made with 3 tomatoes 1 sprig of basil 500 ml of fish stock
Stew the clean turbot heads with the finely chopped leek and the sprig of basil; cook on a high heat for about 5 minutes and add a little concassée, so that the colour of the concetrate stays grey. Cover with hot stock. When the concentrate starts to simmer, take off the heat and filter, pressing the heads firmly.
Serve the concentrate in the glasses to accompany turbot-based dishes.
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