Turbot Fillet with Curry and Lime, Spinach and Pomegranate - Chef Heinz BECK (☆☆☆ Michelin) - ROME
- Recipe
TURBOT FILLET with CURRY and LIME with SPINACH and POMEGRANATE
-
Wine Pairing
VIOGNIER ARS MAGNA Line
- Ingredients for 4 people and Recipe Procedure
- Curry sauce
100 g Lime juice
50 g Powdered sugar
5 g Curry
1. Combine the lime juice, powdered sugar, and curry and mix well to obtain a smooth and homogeneous sauce.
- Fish
320 g Turbot fillets, cleaned
2. Divide the turbot fillet into four portions of about 80g each. Marinate the fillets in the curry sauce for about 2 minutes. Sear them in a pan, being very careful not to caramelize the sugar, and finish cooking in a hot oven at 180°C for 4 minutes.
- Garlic oil
100 ml Extra virgin olive oil
4 cloves of garlic
3. Place the oil and garlic cloves in a vacuum bag. Cook in a steam 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 remaining spinach in water and sauté it for a few minutes in a pan with the garlic oil.
- Cardamom and hibiscus sauce
20 g cardamom
20 g hibiscus
500 ml fish stock
Kuzu
5. Cardamom and hibiscus stock: reduce the fish stock by three-quarters and infuse with cardamom and hibiscus. Strain through a cheesecloth and thicken with kuzu. Adjust the taste with salt.
- Plate decoration
1 Pomegranate
Spinach leaves
6. Pomegranate: wrap the pomegranate with herbs in aluminum foil and bake for 15 minutes in the oven. Remove the aluminum foil and open the pomegranate. Extract the seeds and set them aside. Arrange the cooked spinach in the center of the plate and place the fish on top. Garnish with pomegranate seeds and a few raw spinach leaves. Finally, add a little cardamom and hibiscus sauce.
- Chef HEINZ BECK
-
Restaurant
LA PERGOLA (☆☆☆ Michelin) - https://romecavalieri.com/it/la-pergola-it/
CAMPAIGN FINANCED ACCORDING TO (EC) REGULATION NO: 1398/2013