Dry Aged Turbot , Jerusalem artichoke, Vin Blanc, N25

Stuart Ralston

Stuart Ralston

2nd May 2024
Stuart Ralston

Dry Aged Turbot , Jerusalem artichoke, Vin Blanc, N25

120 min

From Lyla's seasonal menu


Scallop Mousse

  • 600g Scallop
  • 15g Egg White
  • 300g Double Cream
  • Salt to taste

Sauce Vin Blanc

  • 200g Diced Shallots
  • 250g Button Mushrooms
  • 150g Vin Juane
  • 1.5kg Fish Stock
  • 500g Double Cream
  • 40g Katsuobushi
  • 5g Dashi Powder

Crushed artichokes

  • 500g Jerusalem artichokes
  • 50g Cream
  • Ascorbic Acid

Dry aged Turbot (dry aged 5 days)

  • Dry aged Turbot (dry aged 5 days)

Kelp Powder

  • Kelp Powder


Scallop Mousse

Blend Scallop and egg white in thermomix until sticky and then slowly thread in the cream. Fridge until use.

1kg fillet of dry aged Turbot, ( dry aged 5 days)

Stuff the fillet with the scallop mousse and roll up into ballotine shape, wrap in cling film and poach at 48c 40
mins, ice down and portion into 50g portions
Reheat at 60c in calrified butter

Sauce Vin Blanc

Sweat off shallots and mushrooms, de glaze with wine.
Add in fish stock and dashi powder then reduce by half. Then Add cream and bring to boil.
Add in Katsuobushi and leave to infuse for 30 mins,
Pass through chinois and muslin cloth.

Crushed Artichokes

Peel the artichokes and cut down in size place in a vacuum bag with acidulated water and steam at 100c until cooked.
Strain of liquid and blend in thermomix at speed 4-5 until crushed.
Add in double cream when serving and reduce slightly to thicken.

Kelp Powder

Take all the candied kombu trim from Aizle, dry it out and then blend until a fine powder.

To Assemble

Place a spoon of the crushed artichokes on the plate, top with fish and shingle the dusted artichokes around the
fish, top with sauce and caviar.

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