Turbot & White Asparagus
Turbot baked with Oolong Tea and Lemon Thyme, Served with Artichokes, White Asparagus and Zucchini Flowers
Ingredients (serves 2)
- · 1 whole turbot (approx. 1.5 kg)
- · 225g clarified butter
- · 5g oolong tea
- · 1 bunch lemon thyme
- · 3 lemons
- · Salt and freshly ground pepper
- · 8 baby artichokes
- · 4 white asparagus
- · 2 zucchini flowers
- · Olive oil
Instructions
Rinse the artichokes and remove the outer tough leaves. Boil them in enough water to just cover, with a halved lemon, a handful of lemon thyme, and a bit of salt. Simmer for 25–30 minutes until tender. Keep warm until serving.
Pour 200 ml water at 80°C over the tea and let steep for 2 minutes.
Strain the tea and mix with the clarified butter.
Clean and pat the fish dry, and place it in an ovenproof dish.
Place lemon slices and the rest of the lemon thyme under the fish.
Pour over the tea-butter mixture, season with salt and pepper, and bake at200°C (392°F) for 20–25 minutes, depending on thickness. The fish should bejust cooked through and still juicy.
Peel the asparagus and cut off the base at an angle. Boil in lightly salted water with 25 g butter for about 5 minutes – they should still have bite.
Toss the warm asparagus with a bit of olive oil, finely grated lemon zest,salt, pepper, and half the petals from the zucchini flowers.
Plating
Serve the whole turbot at the table.
Arrange the asparagus on a platter and garnish with the remaining zucchiniflower petals.
Serve the artichokes in a bowl on the side – they should be steaming hot.
Note
Artichokes are eaten leaf by leaf: Pluck a leaf, dip it in the warm buttersauce from the fish, hold it by the tip, and bite at the meaty end. Gently pullthe leaf through your mouth and discard the rest.
Behind the recipe
Together with Chef Luna Hjerming, we’ve created a series of stunning dishes — each thoughtfully crafted to accompany our different cuvées and highlight their unique qualities for gastronomic pairings.
Curious to learn more about ARENSBAK White? Check it out here