Turbot with Artichokes, Mushrooms & Herb Peanut Essence

Rating: 3.86 / 5.00 (59 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

For the herbal tiger nut essence:

For the artichokes:

For the mushrooms:

For the asparagus:

For the paprika syrup:


Blend all ingredients except for the herbs once. Gradually add the herbs and blend on high speed until as fine as possible. Portion turbot fillet into four equal pieces, spread each thinly with herb-peanut essence and cover with cling film without touching. Cook in oven at 70 °C for about 12 minutes.Clean artichokes and boil in water with all flavors until soft. Leave to cool in the stock. Then cut into pleasing pieces and warm in butter, olive oil and tiger nut oil. Season and dress. Foam the oil and butter and let the mushrooms slowly color in it. Add all the spices together with the coarsely chopped chervil and toss. Drizzle mushrooms with a little tiger nut oil. Cover asparagus with all ingredients and cook slowly in the oven until firm to the bite. Then remove skin and core and finely blend with remaining ingredients and strain.This recipe was provided by: Marcus Radauerwww.magazin.co.atNähere Info on tiger nut oil can be found at: www.die-feinsten-essenzen.com

Related Recipes: