Wild turbot, burnt white asparagus and berries
- Main
- Medium
- 4
- 2 hours
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.
Ingredients
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
Method
1
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
3
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
4
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
5
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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Wild turbot, burnt white asparagus and berries
