Turbot with pumpkin, eryngii, caper jus and hazelnut

Name: Turbot with pumpkin, eryngii, caper jus and hazelnut
Ingredients: 4 units.items turbot fillets; 500 g butternut squash; 2 units.items Eryngii; 4 units.items lardo; 40 g Capers; 30 g roasted hazelnuts; 1 red wine jus; small bunch of parsley; Pepper and salt

The turbot with pumpkin, eryngii, caper jus, and hazelnut is a refined dish in which seafood and autumn flavors come together harmoniously.

Turbot combined with vegetables, a beautiful jus and lardo; that's really delicious! Recipe by chef Boy Schuiling of restaurant 't Pakhuus. This recipe is for 4 people.

This dish pairs perfectly with a well-balanced and fresh white wine such as the Meio Queijo Douro Branco.

Ingredients

4units.itemsturbot fillets

500gbutternut squash

2units.itemsEryngii

4units.itemslardo

40gCapers

30groasted hazelnuts

1red wine jus

small bunch of parsley

Pepper and salt

Preparation

Peel the pumpkin and cut into cubes.
Roast the cubes and blend finely in the thermoblender, season with pepper and salt.
Put the pumpkin puree in a squeeze bottle.
Fry the fish in the butter and season with salt.
Cut the eryngii mushrooms in half and score them. Fry them in the pan until nicely golden brown and cooked through.
Chop the parsley and capers finely and add to the warmed jus.
Keep or make all components warm and plate as shown in the photo.