Turbot

Name: Turbot (Beurre noisette, morels & wild garlic foam)
Yield: Makes 4
Ingredients: 1 turbot; 20 morels; 3 shallots, sliced; 50 g butter; 150 ml white wine; 200 ml fish fumet; 100 g butter; 40 ml honey; 150 g peas; 4 asparagus; 100 ml vegetable nage; 20 g sea salt; 50 ml white balsamic vinegar; 150 ml lemon oil; 4 baby artichokes; 1 lemon, juiced; 10 wild garlic leaves without stems; 200 ml double cream; 3 garlic shoots per person; beurre monté; Butter to caramelise fish

Beurre noisette, morels & wild garlic foam

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Turbot

1 turbot

Fish course
Pescatarian
Gluten-free

Method

Turbot

Fillet the turbot, remove skin and cut portions of 140g (long thin pieces about 2.5cm thick).

Morels

De-stem the morels and wash 4 times in warm water to remove excess soil. Lay the morels on a tray for 3 hours to air dry and leave uncovered in the fridge.