Ingredients
10 turbot steaks, loin cut
8 snow crab clusters
2.6 oz. butter
53 oz. Jerusalem artichokes, washed
2 tablespoons oil
9 oz. peeled beetroots
2 red onions, finely chopped
¼ bunch of broadleaf parsley, lightly chopped
Sauce:
0.8 cups fish stock
½ cup raspberry vinegar
3 shallots, finely chopped
1.7 cup cream
0.6 cup raspberries, fresh or frozen
Salt and pepper
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See all relevant products for this recipeCooking instructions
Boil the fish stock, vinegar and shallots for 3-4 minutes. Add cream and cook for a further 4-5 minutes until the sauce achieves a slightly creamy consistency. Season with salt and pepper (and vinegar if desired). Just before serving, add the lightly chopped raspberries to the mix and gently reheat the sauce.
Scrape and peel the beetroot into thin strips with a paring knife or peeler and place them in ice water so they become crisp and lightly curled. Cut the Jerusalem artichokes roughly into pieces and rub them in oil. Bake in the oven at 330°F for about 25 minutes until they are tender and golden.
Pan fry the turbot steaks with butter until they are golden – about 3 minutes on each side. Season with salt and pepper. Carefully pull out the meat from the snow crab, using scissors if necessary to open the claws. Place them on a piece of baking paper and warm in the oven at 360°F for about 2 minutes.
Divide up the hot Jerusalem artichokes onto the plates. Arrange the turbot on the top and sprinkle with parsley, red onions and the crispy beetroot. Top with the warm snow crab and serve with hot raspberry sauce.
