- Capers and golden raisin dressing
- 300gr golden raisin
- 300gr baby capers
- 300gr water
- Frog legs
- 250gr unsalted butter
- 1 bulb of garlic roasted and pureed
- Skin of 1 lemon without any white
- Juice of 1 lemon
- 20gr icing sugar
- Turbot
- 145g of turbot with skin on
- 35g duck fat
- Confit asparagus
- Peel asparagus and confit at 80 degrease for 4 minutes
- Extra garnishes
- Salsify cooked in Blanc
- Samphire
- Girolles
- Oyster cress
Sautéed turbot with golden caper and raisin dressing, samphire, girolles, frog legs, confit baby leeks lemon confit, oyster cress and salsify
jan bretschneider
26th March 2011
Sautéed turbot with golden caper and raisin dressing, samphire, girolles, frog legs, confit baby leeks lemon confit, oyster cress and salsify
Turbot is a large, saltwater flatfish known for its firm, white flesh and delicate flavour, dry-heat methods of cooking such as baking, roasting, grilling and pan-frying are recommended for a flavoursome finish – Take a look at the following Sautéed turbot with golden caper and raisin dressing, samphire, girolles, frog legs, confit baby leeks lemon confit, oyster cress and salsify recipe as tried and tested by our professional chefs.
Ingredients
Method
Capers and golden raisin dressing
Soak the raisin in warm water, bring it to the boil.
Liquidise the raisins plus soaking stock and capers.
If needed add more water
Frog legs
Mix garlic puree, lemon zest and juice with butter and icing sugar.
Add frog legs and seal in vac Pac bag.
Poach at 65 degrease for 13 minutes
Turbot
Sous vide the fish at 55 degrease for 15 minutes
Drain off the excess duck fat and colour in the pan
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