Turbot With Mussel Mousse, Dulse, Potatoes And White Asparagus Recipe

Cooking Directions

• STEP 1.Start by preparing the mussel mousse. Steam the mussels until they open, then remove the meat from the shells and blend it with cream until smooth. Season with salt and pepper.
• STEP 2.Next, prepare the turbot. Season the fillets with salt and pepper, then sear them in a hot pan with olive oil until golden brown on both sides. Transfer to a baking dish and finish cooking in the oven at 180°C for about 8-10 minutes.
• STEP 3.While the turbot is cooking, blanch the white asparagus in boiling salted water until tender. Drain and set aside.
• STEP 4.In a separate pot, cook the potatoes until tender. Drain and set aside.
• STEP 5.To serve, place a spoonful of mussel mousse on each plate. Top with a piece of turbot, some blanched white asparagus, and a few cooked potatoes. Garnish with dulse and serve immediately.

Cooking Tips

• Make sure to blend the mussel meat and cream until smooth to achieve a creamy mousse texture.
• When searing the turbot fillets, make sure the pan is hot to get a nice golden crust.
• Do not overcook the turbot in the oven to keep it moist and tender.
• Blanch the white asparagus until just tender to preserve its texture and flavor.
• Garnish the dish with dulse just before serving to maintain its crispness.

Storage and Serving

• This dish is best served immediately after cooking to enjoy the freshness of the ingredients.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the turbot and potatoes in the oven or microwave, being careful not to overcook them.
• Serve with a side salad or crusty bread for a complete meal.