Ingredients
3-4 fillets of Greenland turbot, skin-on, 300-500 g
500 g browned butter
6-8 egg yolks
2 tbsp vinegar
salt/pepper
1 tbsp lemon juice
2 romanesco
1-2 beetroots
1 cauliflower
500 g sugar snaps
2 dl milk/cream
Tip
Add a teaspoon of baking soda to preserve the green colour of the Romanesco.
Cooking instructions
Fry the halibut portion on a hot pan with butter and oil, season with flakes of sea salt.
Hollandaise
Heat the egg yolks carefully over low/moderate heat.
Add salt, pepper and a dash of vinegar/lemon juice while heating.
Whisk the egg yolks until they start to thicken and become more airy. Add the cooled (but still liquid) browned butter gently while whisking the egg yolks mass.
Taste with salt, pepper and lemon juice.
Peel the beetroot and slice it on a mandolin (or with a razor-sharp knife) in paper thin slices. Store in ice water until using.
Divide the romanesco into desired sizes and blanch in salted water before serving.
Cook the cauliflower in milk (and water) until tender. Drain and blend to a smooth consistency. Add cooking milk if desired and season with salt and black pepper.
Finely slice sugar snaps and sauté on a pan in butter and oil. Add the blanched romanesco.
Plate by placing cauliflower first on a plate. Place sauté on purée and place crudité gently. Add the fried Greenland turbot sprinkled with flaky sea salt. Serve with hollandaise.
Tip
Add a teaspoon of baking soda to preserve the green colour of the Romanesco.
