Ingredients
200 g Royal Greenland turbot
1 stalk of celery
A little gin (preferably ice fjord which is made from melted inland ice on Greenland), a little seawater or salted water
12 stalks of chervil
50 g cooked and sliced artichokes
25 g pasteurized egg yolk
A little lemon juice
100 g cold pressed rapeseed oil
75 g hazelnut oil
100 g pigskin
20 pcs sliced hazelnuts
One edible flower, purple or orange
Tip
The Greenland turbot is complimented well by spices due to its sweet and slightly fatty taste. Try using cabbage, spinach or pickled mushrooms to add a little crunch
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See all relevant products for this recipeCooking instructions
Cut the fish into thin slices, sprinkle them with salt and let them temper on the kitchen table.
Cut the bottom of the celery and peel the stems with a thin peeler and place them in ice water for a few hours so they curl.
Run the rest of the celery on a juice machine and strain it through a fine sieve. Ad gin and seawater to the taste.
Pick the chervil leaves off the stalks and place them in ice water.
Blend artichokes with egg yolks, salt and lemon juice. Add the oil in a thin stream.
Put the emulsion in a small plastic bottle or piping bag.
Chop the pig skin in a mincing machine and let it melt slowly in a saucepan. Raise the heat and when the fat is melted and the skin has finally puffed. Remove the excess fat, season with salt and place on wax paper. Toast the nuts in the oven at 120°C until they are golden.
Put three slices of fish on the bottom of each plate. Make five small peaks of nut / archichoke emulsion and garnish with the roasted nuts. Sprinkle with celery, chervil, pig skin and fresh flower petals and finally a bit of celery juice.
Serve immediately.
Tip
The Greenland turbot is complimented well by spices due to its sweet and slightly fatty taste. Try using cabbage, spinach or pickled mushrooms to add a little crunch
