Turbo with sweet potato foam and champignon fricassee

4 servings

40 minutes

Turbot with sweet potato foam and mushroom fricassée is an exquisite dish inspired by Vietnamese cuisine. Delicate sea fish, baked on the bones to retain juiciness, pairs with airy sweet potato foam that adds a sweet, velvety flavor. The mushroom fricassée infused with shallot and noodle aromas adds depth and richness to the dish. Nut oil and crunchy hazelnut pieces complete the composition, creating a rich flavor contrast. This dish is not only aesthetic but also harmoniously balanced, highlighting the combination of textures and aromas. It is perfect for a festive dinner or gastronomic experiment, revealing the subtleties of Vietnamese flavor traditions.

Energy value per serving

• Calories: 672.4
• Proteins: 30.1g
• Fats: 54.6g
• Carbohydrates: 17.1g

Ingredients

• Turbot: 480 g
• Butter: 195 g
• Sweet potato: 380 g
• Milk: 10 ml
• Champignons: 400 g
• Shallots: 12 g
• Chives: 16 g
• Olive oil: 1 tbsp
• Hazelnut: 40 g
• Salt: to taste

Cooking steps

1. Cut the fish without skin into four pieces, keeping it on the bones. Distribute 50 grams of butter over the pieces and cook in the oven for ten minutes at 90 degrees. Remove the cooked fish from the bones. (Bones contain collagen, so it should be cooked on them to keep the fish juicy.)

   Required ingredients:

   • Butter: 195 g
   • Turbot: 480 g

2. Peel and chop the sweet potato. Heat 65 grams of butter in a saucepan, add the sweet potato, and simmer on low heat. Add 4 grams of salt and milk. Blend until smooth. Transfer the mixture to a siphon and pass it through using two gas cartridges.

   Required ingredients:

   • Butter: 195 g
   • Sweet potato: 380 g
   • Salt:  to taste
   • Milk: 10 ml

3. Slice 160 grams of mushrooms into 3 mm thick slices and chop the rest into small cubes. In a high skillet, heat olive oil and sauté the chopped shallots. Add the finely chopped mushrooms and sprinkle with crushed croutons.

   Required ingredients:

   • Champignons: 400 g
   • Shallots: 12 g
   • Chives: 16 g
   • Olive oil: 1 tablespoon

4. Heat 80 grams of butter in a saucepan until brown. Roast hazelnuts in a dry pan and transfer to the saucepan, mix. Keep the preparation warm.

   Required ingredients:

   • Butter: 195 g
   • Hazelnut: 40 g

5. Place mushrooms on a plate, then add turbot on top. Season with salt. Brush the fish with nut oil and add nuts. Garnish with slices of champignon. Add foam made from sweet potato.

   Required ingredients:

   • Champignons: 400 g
   • Turbot: 480 g
   • Salt:  to taste
   • Hazelnut: 40 g
   • Champignons: 400 g
   • Sweet potato: 380 g