Turbot and foie gras, purslane, smoked eel, miso hollandaise

Name: Turbot and foie gras, purslane, smoked eel, miso hollandaise
Ingredients: Olive oil; Butter; Lemon juice; 10 units.items piece of turbot fillet of 70 grams; Pepper and salt; 150 g smoked thick eel fillet in 1 by 1 cm cubes; Pepper and salt; 4 units.items Egg yolks; 4 units.items Egg whites; 25 g powder of dried white bread without crust; 150 g foie gras, passed through a sieve; 500 ml dashi broth; 150 g finely chopped leek; 1 units.items Star anise; 50 ml Sauternes dessert wine; 1 units.items bay leaf; 1 units.items Finely chopped shallot; Xanthan; 2 units.items sprig of dill; splash of sushi vinegar; 5 units.items basil leaf; 3 g Agar; 500 g winter purslane; 50 g Butter; 100 ml Cream; 90 g Sugar; 90 g Lemon juice; 80 g lemon peels; 300 ml Water; 1 Crème fraîche

Turbot in miso hollandaise, served with foie gras, smoked eel, and fresh purslane.

This recipe was created by chef Ralf Berendsen.

Ingredients

Olive oil

Butter

Lemon juice

10units.itemspiece of turbot fillet of 70 grams

Pepper and salt

150gsmoked thick eel fillet in 1 by 1 cm cubes

Pepper and salt

4units.itemsEgg yolks

25gpowder of dried white bread without crust

150gfoie gras, passed through a sieve

50mlSauternes dessert wine

4units.itemsEgg whites

500mldashi broth

150gfinely chopped leek

1units.itemsStar anise

1units.itemsbay leaf

1units.itemsFinely chopped shallot

Xanthan

2units.itemssprig of dill

splash of sushi vinegar

5units.itemsbasil leaf

10units.itemsPeppercorns

3gAgar

500gwinter purslane

50gButter

100mlCream

Pepper and salt

90gSugar

90gLemon juice

80glemon peels

300mlWater

1Crème fraîche

42gnut butter

50mlChampagne

25mlSushi vinegar

4units.itemsEgg yolks

Pepper and salt

juice and zest of 1 bergamot

250gMelted butter

30gMiso

2fine croutons

2Finely chopped chives

30units.itemsnasturtium leaves

Preparation

Place the turbot fillets on a tray.
Brush them with olive oil and cook them for about 8 minutes in an oven at 63°C until nicely translucent.
Then lightly sear them in a hot pan.
Add a knob of butter and sprinkle with lemon juice. Season with pepper and salt.

For the foie gras hollandaise, place the egg yolks, sauternes, and pepper and salt over low heat.
Whisk the mixture until thick and cooked.
Stir in the bread powder, cover, and set aside in a warm place for about 10 minutes.
Then gradually stir in the foie gras.
Taste and season with pepper and salt.
Strain the mixture through a fine conical sieve, transfer to a piping bag with a small round tip, and chill.

For the dashi broth, put all the ingredients – except the xanthan – in a pan and blend them well with an immersion blender.
Slowly bring to a boil.
Stir regularly with a spatula over the bottom of the pan.
Let the broth infuse off the heat for another hour.
Strain through a fine cloth and season with pepper and salt.
Lightly thicken with xanthan.

For the foie gras hollandaise, place the egg yolks, sauternes, and pepper and salt over low heat.
Whisk the mixture.
For the purslane cream, blanch the purslane for 1 minute in boiling water.
Shock in ice water and pat very dry.
Mix the agar with the cream, bring to a boil, cook for 1 minute, and add the purslane.
Transfer to a blender, add the butter and pepper and salt to taste, blend until smooth, and fill a Pacojet container.
Freeze, blend the cream until smooth, transfer to a piping bag, and keep warm.

For the lemon peel cream, blanch the lemon peels four times.
Blend them with the remaining ingredients into a smooth cream.
Place this in a Pacojet container and freeze until the cream is hard.

Whisk all the ingredients for the miso hollandaise – except the melted butter – over low heat until thick and foamy.
Off the heat, gradually stir in the melted butter until a creamy sauce forms.
Season with pepper and salt and pour the sauce into a siphon with two cartridges.
Keep the siphon warm.

Pipe the foie gras hollandaise in lines on the turbot fillet and gratinate with a blowtorch.
Pipe a spiral of purslane cream on the preheated plates.
Place eel cubes around, pipe three dots of lemon cream in between.
Place the turbot fillet in the center of the plate.
Pipe miso hollandaise at the top left.
Sprinkle the sauce with croutons and chives. Spoon the dashi around.
Garnish with nasturtium leaves.