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Roasted turbot, canadian wild rice, squid ink tuile, virgin artichoke heart sauce

Vegetables and Fruits, Fish, Seafood & Shellfish

Crispy skined turbot, wild rice, squid ink tuile. All accompanied by a virgin artichoke sauce.


Recipe for 4


4 Unit(s)
Fillet of turbot
8 Sprig(s)

Wild rice

300 Ml
Wild rice
1.50 Liter(s)
Vegetable stock

Virgin artichoke sauce

6 Unit(s)
Artichoke heart
50 Gr
Pine nuts
2 Unit(s)
Italian tomatoes
5 Sprig(s)
Fresh cilantro
1 Unit(s)
Green onion
1 Unit(s)
Chopped garlic
15 Ml
White balsamic vinegar
80 Ml
Olive oil

Squid ink tuile

25 Gr
Wheat flour
125 Gr
Olive oil
210 Ml
6 Gr
Squid ink
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • Prep

    Chop the garlic. Core and seed the tomatoes, cut the flesh of tomatoes in small cubes (brunoise). Slice the green onion (bevels), cut the artichoke hearts in small cubes (brunoise).

    Chop the chives finely. Destem the coriander.

  • Turbot

    Season the turbot fillets with salt and pepper on the flesh side. In a hot skillet with oil, sear the fillets on the skin side. Add two pads of butter, then using a spoon, cover the fish flesh with melted butter.

    Once the fish has detached from the pan, place them on a paper towel, cooking is not complete.

    Transfer the fillets to a baking sheet with crusty skin facing up.

    Just before serving, put the fillets in the oven to finish cooking, about 4 to 5 minutes.

  • Wild rice

    Rinse the rice. In a saucepan, cover the wild rice with chicken broth. Bring to a boil and cook gently until tender, about 35 minutes. Drain and let cool.

    Before serving, toss the rice in a saucepan with hot butter, season with salt and pepper.

  • Virgin sauce

    Toast the pine nuts in the oven for 3-4 minutes on a baking tray. Mix all the ingredients of the virgin sauce. Season with salt and pepper.

  • Squid ink tuile

    Pass the flour through a tamis and then combine all of the ingredients in a mixing bowl making sure to stir until there are no longer any clumps.

    In a hot non-stick pan with a little bit of butter, pour enough of the squid ink mixture to coat the bottom of the skillet. Cook on medium heat until all of the moisture has evaporated. Once cooked and crispy, remove from the pan gently and transfer to a baking sheet lined with paper towel. Continue this process until you have enough tuiles.

  • Plating and finishing touches

    In the center of your plate, place a nice scoop of wild rice, flatten them slightly to form a circle.

    Place your turbot fillet on top, crispy skin showing, sprinkle generously with virgin artichoke sauce.

    Place a piece of squid ink tuile on top.

    Finish with chopped chives.

Canadian wild rice is distinguished, after long cooking in boiling water, by notes of hazelnut smoke. Unique and rare, you can replace it with a more conventional wild rice. In appearance, they are difficult to differentiate.

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