Per Se
10 Columbus Circle
4th Floor
New York, NY 10019


Mediterranean Turbot “Roti Sur Les Dos” with American Osetra Caviar, Sunchoke Puree and Roasted Sunchoke Broth
Chef Jonathan Benno of Per Se – New York, NY
Adapted by

Yield: 4 Servings


    Roasted sunchoke:
  • 7 ounces sunchoke, peeled and cut into uniform pieces
  • Canola oil to coat
  • Salt and pepper to taste
    Sunchoke puree:
  • 7 ounces sunchoke, peeled and cut into small pieces
  • Pinch of sugar
  • Pinch of salt
  • 1 Tablespoon butter
  • Water to cover
  • Scant ½ cup cream
    Sunchoke puree:
  • 7 ounces sunchoke, peeled and cut into small pieces
  • 1 Tablespoon canola oil
  • Scant ½ cup skim milk
  • Scant ½ cup whole milk
  • 3 sheets gelatin
  • 1 Mediterranean turbot, butchered on the bone with skin left on
  • Clarified butter
  • Osetra Caviar


For roasted sunchoke:
Preheat oven to 375°F. Toss sunchoke with oil and place in a roasting pan. Season with salt and pepper and roast until golden and crisp-tender.

For sunchoke puree:
In a large sauté pan, combine sunchokes, sugar, salt, butter and water to cover. Cook over medium heat until sunchokes are tender and liquid has reduced to a glaze consistency. Add cream and continue to reduce to half the volume. Remove and puree mixture in a blender. Pass puree through a chinoise and set aside.

For sunchoke broth:
Brown the sunchokes in a Tablespoon of canola oil over medium-high heat. Remove the contents of the sauce pot, wipe out the pot and return the sunchokes along with both the skim and whole milk. Bring the contents to a boil and allow to sit for 20 minutes. Blend the sunchokes and milk and strain. Dissolve the bloomed gelatin into the infused liquid and pass through a chinoise.

For turbot:
The turbot should be butchered on the bone with the skin left on. The portion size should be about 12 ounces by weight.

Preheat oven to 400° F. Roast the turbot in a sauté pan in clarified butter in the oven. When cooked just before through, remove from the oven and allow turbot to sit for 3-5 minutes. Remove the turbot from the bone and slice into four equal portions.

To serve:
Spoon sunchoke puree in the center of 4 plates, and place the portions of turbot on top of the puree. Spoon roasted sunchoke around turbot. Using a caviar spoon, shape a small quenelle of caviar on top of the fish. Foam the sunchoke broth with a coffee frothier and place the foam around the fish covering the base of the plate.

Wine pairing:
A Gruner Veltliner such as the Loimer, Spiegel: Alte Reben, Gruner Veltliner, Kamptal 1999



   Published: March 2005