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november 17 - november 20, 2003

Sautéed Turbot with Asparagus, Potatoes, and Sea Urchin Emulsion
Chef Scott Conant of L’Impero – New York, NY
Translated from Spanish by Hannah Grant
Adapted by StarChefs

Yield: 4 Servings



    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


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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