Tempura of caramote prawns and turbot fillets with orange hints and fried butternut squash chips

Method

• 1

  Clean and fillet the turbot, remove the skin and cut the four fillets into three horizontal slices. Every serving should be made of 3 slices. Pat dry the fish with a paper towel.

• 2

  Peel, clean and devein the caramote prawns without removing the head and tail.

• 3

  Cut the butternut squash into thin slices and dredge them with flour.

For the tempura

• 1

  Use a stand mixer to whip egg whites until foamy.

• 2

  Add the rice flour and the cold red ale gradually, then the grated orange zest (use a microplane zester), and the baking powder.

• 3

  Add salt and pepper.

• 4

  Keep the tempura batter in a bowl in contact with water and ice.

For deep-frying

• 1

  Heat up FRIENN to 165°C (about 329°F) and start frying

• 2

  Dip the turbot slices and the caramote prawns into the tempura batter, then lower them into the hot oil one at a time, so that they do not stick together. Deep fry until the tempura is light golden and crisp.

• 3

  When you finish frying the turbot and caramote prawns, deep fry the butternut squash chips after dredging and sieving them. Deep fry the chips until golden-brown on the sides and crisp.

Food plating

• Lay the turbot slices on the plate; then, a layer of fried squash, and finally the caramote prawns. Sprinkle them with some maldon salt.