PT1H30M
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.
Turbot, ricotta and herbs, mustard sauce and egg