Turbot In Smoked Lardo With White Asparagus And Vin Jaune Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.Wrap each turbot fillet with a slice of smoked lardo and secure with toothpicks.
• STEP 3.Heat a large skillet over medium-high heat and sear the turbot fillets on both sides until golden brown.
• STEP 4.Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the turbot is cooked through.
• STEP 5.Meanwhile, bring a pot of salted water to a boil and blanch the white asparagus for 3-4 minutes, or until tender-crisp.
• STEP 6.In a small saucepan, heat the vin jaune over low heat until warmed through.
• STEP 7.To serve, place a few spears of white asparagus on each plate, top with a turbot fillet, and drizzle with the vin jaune sauce.
• STEP 8.Garnish with fresh herbs, if desired, and serve immediately.

Cooking Tips

• Make sure to remove any bones from the turbot fillets before wrapping them with lardo.
• If you can't find smoked lardo, you can substitute with thinly sliced bacon.
• Be careful not to overcook the turbot fillets, as they can become dry and tough.
• For a richer sauce, you can add a splash of cream to the vin jaune.

Storage and Serving

• This dish is best served immediately after cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the turbot fillets in a skillet over low heat, and blanch the asparagus in boiling water for a few minutes.
• Serve with fresh herbs and a drizzle of extra vin jaune sauce, if desired.