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Ingredients:
Sea Urchin Emulsion
- 2 ounces olive oil
- 2 Tablespoons shallots, sliced thinly
- 1 cup chopped asparagus
- 2 cups clam juice
- 2 Tablespoons sea urchin
Turbot
- 2 ounces olive oil
- 4 4-5 ounce turbot fillets
- Salt and freshly ground black pepper, to taste
- 1 teaspoon thyme
- ¾ cup Fingerling potatoes, fine dice
- ¾ cup asparagus, cut into rounds
- 4 sprigs thyme
- 1 shallot, sliced thinly
- 1 teaspoon chopped onion
- 8-10 sea urchin lobes
Method:
For Sea Urchin Emulsion:
Heat 1 ounce olive oil in small sauté pan. Cook shallots until
slightly transparent. Add asparagus and cook through. Add clam juice and
bring to slow boil. Purée mixture, then add remaining olive oil
and sea urchins.
For Turbot:
Heat sauté pan and add 1 ounce olive oil. Season and lightly sauté
turbot fillets in oil. Remove pan from heat and add more oil and 1 teaspoon
thyme. In separate sauté pan, heat remaining olive oil and sauté
potatoes until golden. Add asparagus, sprigs of thyme and shallot. Finalize
with the onion and sea urchin emulsion.
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