Recently I’ve enjoyed a seafood dish that featured a bisque at two different Michelin starred restaurants. The first was sea bass with a bisque at Ciel Bleu and the second was raw shrimp with bisque and carrots at Aqua. This … Continue reading Turbot with Carrots and Bisque
Sometimes I get the inspiration for a new dish from something I’ve enjoyed in a restaurant. Very seldomly I try to copy a dish exactly, but I do use the combinations of ingredients or preparations. At two Michelin star restaurant … Continue reading Grouper Sous Vide with Vanilla and Lemon Zest
Turbot is one of my favorite kinds of fish. It has a great texture and delicate flavor. In this simple preparation it is served with a mint sauce, inspired by Biba Caggiano. I made the fish stock for the sauce … Continue reading Pan Fried Turbot with Mint Sauce
The inspiration for this dish came from my recent dinner at 212 in Amsterdam. I really liked the cod with red wine sauce, and thought it would be nice to prepare something similar. If only because everyone seems to think … Continue reading Turbot Sous-Vide with Red Wine Sauce
This is an elegant dish for a dinner party that is easy to prepare. Flatfish with mint sauce is a combination I saw in one of Biba Caggiano’s cookbooks. In this case I used sole. If turbot is the king … Continue reading Sole with Mint, Peas, and Fennel
It was my lucky day at the market. Because not only did I find the nice box of wild mushrooms for a bargain, the turbot was on sale as well. The turbot was on the small side (which for turbot … Continue reading Turbot with Morels, Wild Mushrooms, and Celeriac Puree
This recipe intrigued me at once when I saw it on Sandra’s Please Pass the Recipe. Firstly because I’ve never cooked Vietnamese before, and secondly because although fish and dill are a well-known combination (especially in Scandinavia), I had never heard of dill being used in Asian cuisine. This is how Sandra described it: “Cha ca la vong, originates from a single restaurant with a huge reputation in Hanoi. Essentially it’s white, firm fleshed fish marinated with turmeric, pan fried, tossed with fresh dill and served with peanuts and nuoc cham, the Vietnamese sauce that makes everything taste good.” I had picked up some fresh turbot fillets and thought it would be nice to prepare them this way. I’m glad that I did, because it was easy to prepare and delicious! Continue reading “Hanoi Turmeric Fish with Dill”
The inspiration for this preparation came from having steamed turbot at a Chinese restaurant. The fish was steamed with fresh ginger, spring onions and chilli pepper and I liked it a lot. I tried to make something similar sous-vide and it came out even better! The texture of sous-vide turbot is amazing, and the Asian seasonings paired well with the fish without overpowering it. Ingredients For two servings Fillets of 1 turbot, skin on (around 900 grams or 2 pounds) 2-3 cm (1 inch) of fresh ginger root green of 2 spring onions 1/2 fresh chilli pepper salt soy sauce … Continue reading Turbot sous-vide Asian style
I saw reasonably priced very fresh turbot for sale and couldn’t resist. Even though asparagus are out of season and have to come from Peru, I decided to make a dish that I created last May for the Fish & Wine … Continue reading Turbot and white asparagus sous-vide with Hollandaise sauce
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