Turbot, ricotta and herbs, mustard sauce and egg
Item 1 of 1
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
- 4 egg yolks, beaten
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
SAVE RECIPE
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
First published in 2016
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