Turbot, ricotta and herbs, mustard sauce and egg
by Emanuele Scarello
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Ingredients
Fish & Shellfish
6 turbot fillets, each weighing 120g
Oils & Vinegars
extra virgin olive oil, for frying
75g of extra virgin olive oil
Store Cupboard
4 egg yolks, beaten
10 dill tops
3g of salt, plus extra for boiling
15g of Dijon mustard
5g of salt
6 dill tops
Cheese
150g of ricotta
Salad & Fresh Herbs
10 basil leaves
10 fresh chives
6 red vein sorrel leaves
6 basil leaves
6 micro red amaranth leaves
6 micro red cabbage sprouts
Fruit & Vegetables
1/2 lemon, zest only
6 micro parsley
Spices & Dried Herbs
chilli, to taste
Dairy
1 egg
15g of milk
10g of butter