Turbot Recipe with White Asparagus and Berries

Wild turbot, burnt white asparagus and berries

Main
medium
4
2 hours, plus 30 days for salting elderberries

PT2H

Turbot is paired with white asparagus and fresh green berries in this light as air fish dish from Christoffer Hruskova. This creative turbot recipe is elegant Scandinavian cuisine at its finest.

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Ingredients

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Metric

Imperial

Turbot

750g of turbot fillet

Turbot garnish

16 white asparagus spears, peeled and trimmed
16 English strawberries, unripe and green
200g of sea kale, finely shredded
sunflower oil

Sauce

100g of butter
20g of elderberries, unripe, salted for 30 days, stored in white wine vinegar
1 dash of cider vinegar
salt to season

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Start by taking the prepared white asparagus and place in a very hot pan with the sunflower oil. Move around the pan to achieve a consistent dark golden brown colour, remove from the heat and season with salt

sunflower oil
16 white asparagus spears

For the sauce, add the butter to the pan on a high heat and leave to foam and turn dark golden brown. Remove from the heat and strain through a cheese cloth, adding the pickled elderberries, cider vinegar and salt to taste

100g of butter
20g of elderberries
1 dash of cider vinegar
salt to season

Trim the turbot into 4 even fillets and pan fry in a hot pan till golden. Flip the fish and remove from the heat allowing it to cook through in the pan for another minute

750g of turbot fillet

Remove the fish from the pan to rest, returning the pan to a high heat. Sauté off the sea kale with a little salt until tender, but not cooking too far to ensure a litte crunch to the finished product

200g of sea kale

Finish the plate with the seared turbot fillet, white asparagus, strawberries, sliced and whole and pan-fried sea kale. Finally, dress with the sauce

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Christoffer Hruskova

Christoffer Hruskova has built his success on using traditional Scandinavian cooking and preserving techniques to create awe-inspiring dishes and now owns a bakery, The Bread Station, in London Fields.