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 MicrogreensVitamix Commercial and FOH. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.


Turbot

INGREDIENTS

  • 1 fillet King Turbot

METHOD

  1. 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

  1. Blend ingredients until smooth. Season to taste.

Compressed Shiitake

INGREDIENTS

  • 4-5 ea. Shiitake mushrooms

METHOD

  1. 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

  1. Blend in the Vitamix and then aerate in the aer container.


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