turbot
- 160g turbot fillet without skin
- 160g langoustine tails
- 1 shiso leaf
- 4 coriander stems
- zest from 1/2 lime
- salt
- pickled truffle in slices
Turbot, truffle and yuzu kosho
Eric Kragh Vildgaard
23rd February 2026
Turbot, truffle and yuzu kosho
60 min
From the menu at Jordnaer.
Ingredients
yuzu kosho beurre blanc
- 100g white wine
- 225g butter
- 20g elderflower vinegar
- 30g green yuzu kosho
- salt
Method
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 fillet, and wrap the truffle slices around it.
Preheat an oven to 70’c combi steam and bake the turbot roll for 8-9 minutes.
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.
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