Gastronomixs

Seared turbot fin with turnip vinaigrette

A composition with just three components, defined by its simplicity. While the fin of the turbot is often removed before cooking, it is remarkably flavourful. The fin contains a lot of fat, making it perfect for flame-searing with a blowtorch. This melts the fat and creates a subtle roasted flavour. The fresh turnip vinaigrette brings it all together.

Serves 10.

Seared turbot fin with turnip vinaigrette

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Ingredients

As needed:

 

turnip

As needed:

 

sushi vinegar

 

 

salt

 

 

lime, zest

 

 

lemon, zest

10

 

turbot fins

As needed:

 

salt

View this component

As needed:

 

baby spinach leaves

4

stalks

spring onion

As needed:

 

herb oil (e.g. chive oil)

10

 

turnips

10

ml

white soy sauce

10

ml

sushi vinegar

As needed:

 

herb oil (e.g. chive oil)

Preparation method: seared turbot fin
  • Place the turbot fin on a steel platter and sprinkle with salt.
  • Place in the refrigerator and allow to brine for 2-3 hours.
  • Remove the fin 20 minutes before serving.
  • Use a blowtorch to sear the top of the fin as desired.
Preparation method: roasted turnip vinaigrette
  • Roast the turnips on a barbecue or in the oven at 220°C until cooked through.
  • Remove the roasted turnips and run them through the juicer while warm.
  • Bring the juice to the boil and skim off the foam.
  • Strain the juice through a fine cloth until clear.
  • Stir in the sushi vinegar and white soy sauce.
  • Mix with 1/3 parts herb oil or vegetable syrup.
Preparation method: turnip roles marinated in sushi vinegar
  • Clean the turnips and thinly slice with a mandolin or a food slicer.
  • Arrange the slices on a plate and drizzle with sushi vinegar.
  • Place the plate in the vacuum machine and run the cycle. The turnips will become porous in the absence of pressure and absorb the sushi vinegar.
  • Season with salt, lime juice, and lime zest.
Finishing and presentation
  • Clean the spring onions and slice in half lengthways.
  • Use the blowtorch to sear the onions until they colour slightly.
  • Season to taste with salt.
  • Arrange the ingredients on the plate and finish with the turnip vinaigrette and a few drops of herb oil.

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