Serves 8
Ingredients
Turbot
Oil
Salt
30g of butter
8 pieces offish
120 ml citrus beurre blanc sauce
Shrimp
8 shrimps
225ml citrus beurre blanc omake
Salt andwhite pepper
Mashed Carrots
75g chopped shallots
30g butter
75g button mushroom
225gcarrots
15g peeled ginger
75g carrot juice
30ml orange juice
5g coriander
Chicken broth
Salt, sugar
75g cream
Sauce
3 lemon grass
10g ginger
1 teaspoon cumin
60g hazelnut oil
100g noilly prat
200g shrimp base
200g carrot juice
5 sprigs of coriander
Gustin
Salt
Lemon juice
Ravioli
Filling
0.05l milk
0.025kg butter
1 twig of parsley – leaves
1 sprig thyme
1 garlic clove
0.0125 kg flour
½ egg
1 yolk
0.030 kg baby spinach
½ shallots (0,02 kg)
0.002 kg nutmeg
0.038 kg grated Zbrinc cheese
Spoon balsamico (o,oo1 l)
0.002 kg chopped parsley
0.001 kg salt
0.001 kg white pepper
Dough
170 g egg yolk (8-9 eggs)
1 spoon Olive oil
1 spoon water
5g salt
250g flour (Semola)
Method
Turbot
Season the fishon both sides, bake it on hot oil,add butter and bake until cooked. Dab it with paper, set it on plate, spread it with beurre blanc and add salt.
Shrimp
Head the beurre blanc heated to 62°C, add shrimps and heat. Seton plate and add salt and pepper.
Mashed Carrots
Fry theshallots and carrots, add the ginger, pour over with carrot juice, chicken broth, orange juice and cook. At the end, add a thermo mix with coriander. If necessary, spice it up and adding cream.
Sauce
Cut the lemon grass into small pieces and fry with cumin and oil, pour in Noilly Prat and boil.Add shrimp base, carrot juice, coriander and cook 20 minutes(thicken if necessary). Mix hazelnut oil (with mixer), salt and pepper, add lemon juice and strain.
Ravioli
Boil milk with 25g butter, parsley, thyme and garlic puree than let stand for 10 minutes. Strain, boil, add flour and mix. Egg and egg yolk mix and add filling. Stir for 2 minutes. With an immersion blender mixing Zbrinc cheese. Baby spinach, shallots and the rest of butter stew, season with salt, pepper and mix it to filling. If necessary, spice it up and adding balsamico.
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