Turbot, ricotta and herbs, mustard sauce and egg

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