Marinated Turbot, Avocado Crema, Pickled Mustard Seeds, Cilantro
Chefs Hedy and Talia Trovato of Coppia | Chesterland, OH
Adapted by StarChefs | June 2025 | Photo: Will Blunt
INGREDIENTS
Turbot:
1 cup avocado oil
⅓ cup brunoise red onions
⅓ cup lime juice
¼ cup honey
1 tablespoon grain mustard
½ tablespoon kosher salt
1 teaspoon ground Aleppo pepper
½ teaspoon ground black pepper
3 dashes hot sauce
Lime zest
5 ounces thinly sliced turbot fillet
Avocado Crema:
4 avocados, pitted
½ cup sour cream
1 tablespoon lemon juice
2 teaspoons kosher salt
3 dashes hot sauce
To Assemble and Serve:
Pickled mustard seeds
Micro cilantro
Edible flowers
METHOD
For the Turbot:
In a mixing bowl, whisk to combine oil, onions, lime juice, honey, mustard, salt, Aleppo pepper, black pepper, and hot sauce. Season with lime zest. Add fish and toss to evenly coat. Cover and refrigerate 4 hours.
For the Avocado Crema:
In a food processor, combine all ingredients until smooth. Transfer to a piping bag and refrigerate.
To Assemble and Serve:
Remove Turbot from marinade and shingle onto a serving plate. Top with excess marinade. Pipe Avocado Crema to the right side of the fish. Garnish Avocado Crema with pickled mustard seeds, cilantro, and edible flowers.
