Turbot in Smoked Lardo with White Asparagus and Vin Jaune Recipe
Turbot is rightfully regarded as the king of fish, and Josh Overington's neat recipe of confit turbot, white asparagus and sauce vin jaune treats this fish with the utmost respect.
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Cooking tools:
- Chef's knife
- Cutting board
- Stockpot
- Saucepan
- Fine-mesh sieve
- Stove
- Plate
Ingredients
- 1.2kg turbot fillet, skinned
- salt
- 2.5kg smoked lardo, minced
- 6 white asparagus spears, trimmed
- 200ml of milk
- 200ml of water
- 1 sprig of thyme
- sea salt
- 6 banana shallots
- 500ml of dry white wine
- 500ml of dry vermouth
- 1 lemon, juiced
- 1l fish stock
- 1l double cream
- 2 tbsp of vin jaune
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