Seared Stolt Farms King Turbot, compressed shiitake mushroom, roasted kabocha squash puree, and Fresh Origins micro wasabi.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Candor Seafood, Fresh Origins Microgreens, Vitamix Commercial and FOH.
Turbot
INGREDIENTS
- 1 fillet King Turbot
METHOD
- Sear gently and slowly until done.
Kabocha Puree
INGREDIENTS
- 1 qt. Roasted Kabocha squash
- 1 cup Sauteed onion and garilic (2 parts onion, 1 part garlic)
- 1 pint Heavy cream (brought to a scolding point)
METHOD
- Blend ingredients until smooth. Season to taste.
Compressed Shiitake
INGREDIENTS
- 4-5 ea. Shiitake mushrooms
METHOD
- Compress in a vacuum chamber with a dash of soy.
Micro-Wasabi Puree
INGREDIENTS
- 2 qt. Fresh Origins Micro Wasabi
- 1 cup Fish fumet, approx. (Can substitute with chicken stock).
- 1 tbsp. Soy sauce
- 1 tsp. Lime juice
METHOD
- Blend in the Vitamix and then aerate in the aer container.
