Turbot tartare with airy herb mayonnaise

Name: Turbot tartare with airy herb mayonnaise
Ingredients: 1 herring caviar; 1 Crème fraîche; 70 g turbot fillet; candied lemons; 1 units.items handful of flat-leaf parsley; 1 units.items bunch of fresh chervil; 10 units.items tarragon leaf; 1 units.items bunch of fresh basil; 600 g rapeseed oil; 100 g mild olive oil; 200 g Yogurt; 100 g Egg white; Salt; Cucumber; Avocado; Radish; Sushi vinegar

A deliciously fresh herb mayo combined with slightly firm turbot.

Ingredients

1herring caviar

1Crème fraîche

70gturbot fillet

candied lemons

1units.itemshandful of flat-leaf parsley

1units.itemsbunch of fresh chervil

10units.itemstarragon leaf

1units.itemsbunch of fresh basil

600grapeseed oil

100gmild olive oil

200gYogurt

100gEgg white

Salt

Cucumber

Avocado

Radish

Sushi vinegar

Preparation

Cut the turbot fillet into tartare and season with crème fraîche, preserved lemon, and a little salt.
Add a little extra crème fraîche if desired.

Blanch all fresh herbs and cool in ice water.
Squeeze the herbs well and blend in a blender with the rapeseed oil and olive oil.
Strain through a fine sieve.
Mix the egg white and yogurt in a powerful blender.
While blending, emulsify with about 600 grams of herb oil until a 'mayonnaise structure' is achieved.
Season with salt.

Press the turbot tartare into a ring, clean the avocado, slice it, and place on top of the tartare.
Slice the cucumber and radish thinly, briefly marinate in sushi su, and place on the avocado.
Spoon a portion of herring caviar on top and serve immediately.