Name: Turbot confit in smoked lardo with white asparagus and sauce vin jaune
Total time: 1 h 40 min
Ingredients: 1.2kg turbot fillet, skinned; salt; 2.5kg smoked lardo, minced; 6 white asparagus spears, trimmed; 200ml of milk; 200ml of water; 1 sprig of thyme; sea salt; 6 banana shallots; 500ml of dry white wine; 500ml of dry vermouth; 1 lemon, juiced; 1l fish stock; 1l double cream; 2 tbsp of vin jaune; sea salt

Turbot confit in smoked lardo with white asparagus and sauce vin jaune

by Josh Overington

Ingredients

Fish & Shellfish

1.2kg turbot fillet, skinned

Store Cupboard

salt
sea salt
1l fish stock
sea salt

Speciality Ingredients

2.5kg smoked lardo, minced

Fruit & Vegetables

6 white asparagus spears, trimmed
6 banana shallots
1 lemon, juiced

Dairy

200ml of milk
1l double cream

Beverages

200ml of water
500ml of dry white wine
500ml of dry vermouth

Salad & Fresh Herbs

1 sprig of thyme

Alcohol

2 tbsp of vin jaune