Turbot, ricotta and herbs, mustard sauce and egg

  • medium
  • 6
  • 1 hour 30 minutes
Not yet rated

Emanuele Scarello's delicate turbot recipe features a trio of accompaniments; an aromatic ricotta and herb mousse, a light mustard sauce and rich egg yolks, which have been frozen first to enhance their consistency. The turbot fillets themselves are quickly fried and then roasted on a low heat to safeguard the turbot's revered flaky flesh.

First published in 2016

Ingredients

Metric

Imperial

Turbot

  • 6 turbot fillets, each weighing 120g
  • extra virgin olive oil, for frying

Egg yolks

Ricotta and herb mousse

  • 150g of ricotta
  • 10 basil leaves
  • 10 fresh chives
  • 10 dill tops
  • 1/2 lemon, zest only
  • chilli, to taste
  • 75g of extra virgin olive oil
  • 3g of salt, plus extra for boiling

Mustard sauce

  • 1 egg
  • 15g of Dijon mustard
  • 15g of milk
  • 10g of butter
  • 5g of salt

To serve

  • 6 red vein sorrel leaves
  • 6 basil leaves
  • 6 dill tops
  • 6 micro red amaranth leaves
  • 6 micro parsley
  • 6 micro red cabbage sprouts

Equipment

  • Blender
  • Thermometer
  • Piping bag and nozzle

Method

1
The day before serving the dish, place the egg yolks in a sealed bag and freeze at -18°C for at least 12 hours
2
Preheat the oven to 90°C/gas mark ¼ and line a baking tray with baking paper
3
For the ricotta and herb mousse, first blanch the herbs for 2 minutes in a pan of boiling salted water. Drain and add to a blender with the ricotta, lemon zest, chilli, oil and salt, then blitz until smooth
  • 10 basil leaves
  • 10 fresh chives
  • 10 dill tops
  • 150g of ricotta
  • 1/2 lemon, zest only
  • chilli, to taste
  • 75g of extra virgin olive oil
  • 3g of salt, plus extra for boiling
4
Transfer the ricotta and herb blend to a piping bag and pipe in straight lines on the lined tray. Bake in the low oven for 1 hour to dry out, then allow to cool and reserve in the fridge until ready to serve
5
To make the mustard sauce, whisk all the ingredients together in a saucepan over a gentle heat until it reaches 60°C. Transfer to a blender and blitz together until it reaches 80°C. Transfer to a bowl placed over ice to cool the sauce quickly then reserve in the fridge in a piping bag until ready to serve
  • 1 egg
  • 15g of Dijon mustard
  • 15g of milk
  • 10g of butter
  • 5g of salt
6
An hour before serving, take the frozen egg yolks out of the freezer to thaw. Once in liquid state, transfer to a piping bag or squeezy bottle for serving
7
Preheat the oven to 160°C/gas mark 3
8
Just before serving, heat a large frying pan over a medium heat. Add a drizzle of olive oil and fry the turbot fillets for a minute on each side until lightly golden. Arrange on a baking tray and finish cooking in the oven for 8 minutes
  • 6 turbot fillets, each weighing 120g
9
While the fish finishes cooking, carefully transfer a line of the ricotta and herb mousse to each serving plate, and top with a leaf of each of the micro herbs
  • 6 red vein sorrel leaves
  • 6 basil leaves
  • 6 dill tops
  • 6 micro red amaranth leaves
  • 6 micro parsley
  • 6 micro red cabbage sprouts
10
Pipe dots of the mustard sauce and egg yolk across each plate, add the cooked turbot fillets and serve immediately

When he’s not in the kitchen of his two Michelin-starred restaurant, Emanuele Scarello is in the Fruilian countryside, seeking out wild herbs and rare ingredients to incorporate into his dishes.

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