Char filets in reduction of Ramìe wine, turnip and cabbage

Walter Eynard
Docente Sac à Poche, già chef patron Flipot** – Torre Pellice

Ingredients for 4 Servings

4 char filets, 4 turnips, 1 small Savoy cabbage, 8 crayfish, 10 shallots, 200 gr butter, 1 bottle of Pinerolese Ramie wine, salt and pepper, cinnamon, cloves, nutmeg.


Peel the turnips, cut them into thin slices, and heat them in a pan on a low flame, with a knob of butter and 2 spoons of sugar until they are tender and keep them warm. Cut the Savoy cabbage into thin slices and quick-cook with a touch of butter, sprinkle with Ramie wine and add spices. Reduce by half and keep warm.

Clean the char filets, place them in a roasting pan over greaseproof paper and bake at 160° C for 10 minutes. Put the crayfish briefly in boiling water until they turn a bright red.

Put a spoonful of turnips on the plate, place the char filet on a bed of cabbage and finish with a spoon of Ramie sauce on top.

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