Baked turbot with scallop mousseline, elderflower, zucchini and kimchi beurre blanc

We start the fall menu 2025 with a strong card, a dish that our colleague David Eriksson qualified for Chef of the Year with this year. It’s a beautiful and delicious dish that works just as well as a main course as an appetizer. The turbot can of course be replaced with basically any flatfish. The recipe is enough for 10 servings as a starter, and for 4 people if you choose to serve it as a main course.

Turbot

• 1 turbot or about 3-400 g fillet
• Rimlag
• 50 g Milk

Cure the turbot in a 10% brine for 20 minutes. Drain and then dry the fish thoroughly with paper towels so that the surface is completely dry. Cut the turbot into even 30-gram pieces (or larger if you are serving the fish as a main course) and place them in vacuum bags with the milk. Seal the bags in a vacuum machine and cook in a circulator at 45°C for 20 minutes, until the fish is slightly firm and just cooked through.

Butter sauce

• 1 Banana shallot
• 2 cloves of garlic
• 20 g Coriander
• 100 g White wine
• 100 g Fish stock
• 150 g Kimchi juice
• 150 g Butter
• 5 g Corn starch
• Water
• Sherry vinegar
• Salt

Peel the shallots and garlic and chop roughly. Fry in a pan until the onion turns golden brown. Add the coriander and fry for about 1 minute. Pour in the white wine, fish stock and kimchi juice and reduce down to a third of the original volume.
Strain the liquid. Bring back to the boil and thicken with cornstarch to the desired consistency. Mix in the butter and season with sherry vinegar and salt.

Elderberry jelly

• 50 g Elderflower vinegar*
• 50 g Sugar
• 80 g Water
• 20 g Elderberry juice
• 3 g Salt
• 2 g Agar Agar

Bring all the ingredients to a boil in a sauce pan, once boiled; pour out onto a baking sheet. Leave to cool completely in the fridge. Blend the jelly into a smooth cream and fill into a piping bag.

*We make our own elderflower vinegar (put elderflowers in white wine vinegar, which is then left to infuse).

Mousseline

• 100 g Scallops
• 100 g of Double Cream
• 20 g Egg yolk
• 3 g Salt

In a blender or food processor, blend scallops, egg yolk and salt until completely smooth. With the machine running, add the cream in a thin stream and continue blending until smooth and homogeneous. Pour the mousseline batter into a piping bag and store in a cool place until ready to use.
When cooking, pipe a thin and even layer over the turbot fillet.

Courgettes

• 5 mini courgettes

Thinly slice the zucchini on a mandolin and place on a silpat-lined baking sheet. Bake for 1 minute at 90°C steam and leave to cool. Place the zucchini slices on the turbot (like fish scales). When serving, bake the whole turbot on the 90°C steam program for 3 minutes.
If you don’t have a steam oven, you can of course place an ovenproof dish with water in it under the tray with the fish.

Chicken skin

• 200 g Chicken skin
• 1 pc Red chili
• 10 g Coriander

Lay the chicken skin out on a baking sheet, making sure you pull it out so the skin is not curled up or lumpy. Then roast the skin at 180°C for 45 minutes. Let it cool down. Finely chop the chicken skin, chili and coriander, mix and season with salt.

Coriander oil

• 50 g Rapeseed oil
• 20 g Baby spinach
• 10 g Coriander
• 2 g Salt

Blend all ingredients for 2min. Strain through a sieve. Pour into plastic bottle.

Garnish

• Garlic oil
• 2 boxes of Coriander cress

When serving: