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Turbot, truffles and yuzu kosho

Eric Vildgaard
Course Main
Cuisine Nordic

Ingredients
  

  • TURBOT
  • 160 gr turbot fillet without skin
  • 160 gr langoustine tails
  • 1 shiso leaf
  • 4 coriander stems
  • Zest from ½ lime
  • Salt
  • Pickled truffles in slices
  • <br>
  • YUZU KOSHO BEURRE BLANC
  • 100 gr white wine
  • 225 gr butter
  • 20 gr elderflower vinegar
  • 30 gr green yuzu kosho
  • salt

Instructions
 

  • TURBOT
  • Pre-salt the turbot fillet and set aside. Chop the langoustine tails, coriander, shiso and lime zest, mix with salt and layer on top of the turbot filet, and wrap the truffle slices around it. Preheat an oven to 70’c combi steam and bake the turbot roll for 8-9 minuts. Check while cooking by feeling the inside with a cooking needle. Remember, that 10 seconds is a lifetime for a fish.
  • YUZU KOSHO BEURRE BLANC
  • Reduce the wine to 1/3, add the vinegar and whisk in cold butter dices slowly, taste with yuzu kosho and salt. You can keep the heat on, but be careful. A beurre blanc must never reach boiling point – in that case, it will separate.