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