The side dish that's a bit different. It gets particularly frothy and delicious with iSi devices and Chargers.
Cut the parsley root and white onion into fine cubes and gently sauté with butter and pepper in a saucepan. Then add the lemon squash, poultry stock and heavy cream and simmer for approx. 45 minutes.
Then pour the mixture into a blender and pass through a fine sieve. Stir the starch with milk, thicken the liquid until it has a syrupy consistency and boil the starch for approx. 10 minutes.
Pour the sauce through the iSi Funnel & Sieve into a 0.5 L iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in the bain-marie or water bath.
Serving tip by Tim Raue
Arrange the gilthead sea bream with alba truffles, yuzu marmelade and parsley.
Recipe by Michelin-starred chef Tim Raue, Restaurant \"Tim Raue\", Germany
Caution: Do not place the iSi Thermo Whip or iSi Thermo XPress Whip in the bain-marie or water bath.