Gastronomixs

Steamed turbot

This month's guest chef is the German chef Tim Raue. After a troubled youth in which he joined a street gang in Berlin, he saw the error of his ways when he met his wife. He decided to become a chef and gained experience at various restaurants and hotels in Germany. In 1998, he was named ‘rising star of the year’ by the prestigious magazine Der Feinschmecker. He became the executive chef and global culinary advisor at the Swissôtel in Berlin. In 2007, he was rewarded with his first Michelin star and was crowned ‘chef of the year’ by Gault Millau. In July 2010, Tim Raue and Marie-Anne started up their own business, opening the restaurant Tim Raue. Shortly after the opening of the restaurant, he was awarded a Michelin star, which was followed by a second star in 2012. In 2013, he opened another two restaurants in Berlin.

Tim Raue serves Asian-inspired cuisine that can be characterised as a blend of Japanese product perfection, Thai aromas, and Chinese culinary philosophy. He does not serve side dishes such as bread, noodles, or rice and does not use white sugar in his cooking, as these products place too great a burden on the body. Raue aims to be consistently different. All his dishes provide energy and joie de vivre.

Creation by Tim Raue, Tim Raue restaurant**, Berlin, Germany.

Steamed turbot

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

yuzu, blanche and cut in small pieces

100

ml

yuzu juice

2

tbsp

brown cane sugar

2

pieces

spring leek

2

drops

ten year aged Kamebishi soy sauce (nishikidori market.com)

40

ml

duck fond

10

ml

yuzu juice

10

ml

fish sauce ’Nuc Mam’

10

tbsp

melted & clarified butter

5

slices

ginger

10

pieces

 turbot filet à 70 g each

50

slices

young ginger

4

tbsp

rice vinegar

3

tbsp

lime juice

4

pieces

spring leek

50

ml

evian water

30

g

young ginger

0,5

g

agar agar

44

pieces

fresh spring leek, each 1,5 centimeters long

Preparation method: turbot
  • Steam at 80°C in a steamer.
  • Let simmer in a hold-o-mat at 69°C.
Preparation method: yuzu marmalade
  • Vacumize all ingredients and let steam at 80°C.
  • Mix through afterwards.
  • Wait until mixture is cold and thicken with cold liquid thickener.
Preparation method: ginger
  • Vacumize all ingredients and put in a fridge for at least 24 hours before using them.
Preparation method: spring leek pieces
  • Sauté in a wok with melted butter.
Preparation method: spring leek julienne
  • Cut the pieces of spring leek in the smallest julienne possible.
  • Place in ice water for six hours.
Preparation method: spring leek crème
  • Cut the pieces of spring leek in small pieces and blanche three times in a row.
  • Put in a Pacojet afterwards, let it freeze through and strain in the Pacojet afterwards.
  • Vacumize 50 ml of evian water with 30 grams young ginger that has been cut in thin slices and put the vacumized ginger in the fridge for 4 hours.
  • Strain the ginger afterwards and combine it with the evian water and 0,5 gr Agar-Agar.
  • Put in the fridge until cold.
  • Mix the ginger with the spring leek and strain.
Preparation method: Kamebishi fond
  • Mix all ingredients and bring to boil, fill in a nice tea pot.
Finishing & preparation
  • Put the steamed turbot on a plate and top with yuzu marmalade as well as 5 slices
  • of ginger and a spring leek julienne.
  • Draw a semi-circular dot with the train spring leek cream on the plate and arrange 5 pieces of spring leek as well as a tablespoon of melted butter.
  • Put dry ice in the steaming basket and fill hot water in to serve the fish at the table with the Kamebishi fond out of the teapot, per person 6 cl fond.

Previous page