Turbot with Herb Salad
A delicious dish inspired by the fish tikkas from the northern belt of India. While in Europe, chef Amit decided to cook with turbot, marinated in aromatic spices and cooked over fire, finished with a petite herb salad!
Add <quantity>3<unit>tbsp</unit></quantity> of plain yogurt to a bowl
Add <quantity>½<unit>tsp</unit></quantity> of turmeric powder, <quantity>½<unit>tsp</unit></quantity> of red chili powder, and <quantity>1<unit>tsp</unit></quantity> of cumin powder
Add <quantity>1<unit>tsp</unit></quantity> of coriander powder and <quantity>1<unit>tsp</unit></quantity> of garam masala
Add the zest of <quantity>½</quantity> lime
Squeeze the juice out of <quantity>½</quantity> lime over a strainer
Finely grate <quantity>1</quantity> garlic clove
Finely grate <quantity>1<unit>thumb</unit></quantity> of ginger
Mix to combine
Season with salt and ground white pepper to taste
Add <quantity>1<unit>tbsp</unit></quantity> of corn oil and whisk until homogeneous
Adjust the acidity levels with more lime juice and zest if desired
Cut <quantity>350<unit>g</unit></quantity> of turbot filets into medium chunks and place them into the seasoned yogurt
Cover with cling film, pressing it against the surface, and place it in the refrigerator for 1h to marinate
Prepare an ice bath
Add the picked leaves of <quantity>⅓<unit>bunch</unit></quantity> of chervil, <quantity>⅓<unit>bunch</unit></quantity> of dill, and <quantity>⅓<unit>bunch</unit></quantity> of parsley to the ice bath
Add the picked leaves of <quantity>⅓<unit>bunch</unit></quantity> of tarragon to the ice bath
Cut <quantity>⅓<unit>bunch</unit></quantity> of chives into <quantity>3<unit>cm</unit></quantity> pieces and place it in the ice bath
Add the picked leaves of <quantity>⅓<unit>bunch</unit></quantity> of coriander to the ice bath
Divide the marinated turbot into skewers. Use two skewers if the pieces are too wide, one on each end
Cover the bottom of a grill with charcoal and form a very hot brazier
Place the skewers over the grill and cook the turbot for 3m, turning around occasionally, until it starts to cook
Drizzle some extra virgin olive oil over the turbot and cook for another 3m, turning around occasionally, until tender and golden brown on both sides
Remove from the grill and drizzle with more extra virgin olive oil
Line a tray with paper towels and place the herbs on top of it to drain the excess water
Place the drained herbs on a container
Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil
Add <quantity>2<unit>tbsp</unit></quantity> of white wine vinegar
Add flaky salt and white pepper to taste, and mix it to season. The herb salad is ready
Add lime zest and juice to taste
Remove the skewers from the turbot and plate the fish on the final dish
Drizzle extra virgin olive oil to taste and top with the Herb Salad. Add more olive oil if needed
Add flaky salt and ground white pepper to taste
Garnish with edible flowers. The turbot with herb salad is ready
Enjoy! It’s not only beautiful, but delicious!
I'm here to answer any questions you have about Turbot with Herb Salad. Try me!