Turbot Fillet in Curry and Lime with Spinach and Pomegranate - Chef Heinz BECK (☆☆☆ Michelin) - ROME
- Recipe
FILET of rhombus in curry and lime with spinach and pomegranate
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Matching the dish
VIOGNIER ARS MAGNA Line
- Ingredients - (serves 4) and Procedure
- Curry sauce
100 g Lime juice
50 g Icing sugar
5 g Curry
1. Combine the lime juice, icing sugar and curry powder and mix well to obtain a smooth, homogeneous sauce.
- Fish
320 g Fillets of turbot, cleaned
2. Divide the turbot fillet into four parts of about 80 g each. Marinate the fillets in the curry sauce for about 2 minutes. Brown them in a frying pan, taking care not to caramelise the sugar, and finish cooking in a hot oven at 180°C for 4 minutes.
- Garlic oil
100 ml Extra virgin olive oil
4 garlic cloves
3. Put the oil and garlic cloves in a vacuum bag. Steam in the oven at 63°C for 20 minutes.
- Spinach
200 g Spinach
Chilli pepper
4. Wash and clean the spinach. Set aside a few raw leaves. Blanch the rest in water and sauté in garlic oil for a few minutes.
- Cardamom and Hibiscus Sauce
20 g cardamom
20 g hibiscus
500 ml fish stock
Kuzu
5. Cardamom and Hibiscus Sauce: Reduce the fish stock to a quarter and steep the cardamom and hibiscus. Pass through an etamine and bind with the kuzu. Correct the taste with salt.
- Decorating the dish
1 Pomegranate
Spinach leaves
6. Pomegranate: Wrap the pomegranate with herbs in aluminium foil and bake for 15 minutes. Remove the foil and open the pomegranate. Remove the stalks and set them aside. Place the cooked spinach in the centre of the plate and lay the fish on top. Garnish with the pomegranate seeds and a few raw spinach leaves. Finally, add a little cardamom and hibiscus sauce.
- Chef HEINZ BECK
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Restaurant
LA PERGOLA (☆☆☆ Michelin) - https://romecavalieri.com/it/la-pergola-it/
CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO: 1398/2013