Turbot In Smoked Lardo With White Asparagus And Vin Jaune Recipe

Recipe By Slurrp

This recipe features tender turbot fillets wrapped in smoky lardo, served with delicate white asparagus and a flavorful vin jaune sauce. The turbot is cooked to perfection, with the lardo adding a rich and smoky flavor. The white asparagus adds a fresh and crisp element to the dish, while the vin jaune sauce brings a tangy and aromatic note. This elegant and sophisticated dish is perfect for a special occasion or a gourmet dinner party.

4.7
30 Rating -
Rate
1hr 40minstotal
1hr 40m.total
Turbot In Smoked Lardo With White Asparagus And Vin Jaune
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ingredients serve

Ingredients for Turbot In Smoked Lardo With White Asparagus And Vin Jaune Recipe

  • 0.67 Turbot Fillets
  • 1.33 Slices Of Smoked Lardo
  • 2.67 White Asparagus Spears
  • 33.33 milliliter Vin Jaune
  • As required Salt And Pepper To Taste
  • as per your need Toothpicks
  • as per your need Fresh Herbs For Garnish

Directions: Turbot In Smoked Lardo With White Asparagus And Vin Jaune Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180°C (350°F).
  • STEP 2.Wrap each turbot fillet with a slice of smoked lardo and secure with toothpicks.
  • STEP 3.Heat a large skillet over medium-high heat and sear the turbot fillets on both sides until golden brown.
  • STEP 4.Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the turbot is cooked through.
  • STEP 5.Meanwhile, bring a pot of salted water to a boil and blanch the white asparagus for 3-4 minutes, or until tender-crisp.
  • STEP 6.In a small saucepan, heat the vin jaune over low heat until warmed through.
  • STEP 7.To serve, place a few spears of white asparagus on each plate, top with a turbot fillet, and drizzle with the vin jaune sauce.
  • STEP 8.Garnish with fresh herbs, if desired, and serve immediately.

Cooking Tips

  • Make sure to remove any bones from the turbot fillets before wrapping them with lardo.
  • If you can't find smoked lardo, you can substitute with thinly sliced bacon.
  • Be careful not to overcook the turbot fillets, as they can become dry and tough.
  • For a richer sauce, you can add a splash of cream to the vin jaune.

Storage and Serving

  • This dish is best served immediately after cooking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the turbot fillets in a skillet over low heat, and blanch the asparagus in boiling water for a few minutes.
  • Serve with fresh herbs and a drizzle of extra vin jaune sauce, if desired.
Nutrition
value
1073
calories per serving
14 g Fat77 g Protein105 g Carbs12 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    77g
  • Carbs
    105g
  • Fiber
    12g

MacroNutrients

  • Carbs
    105g
  • Protein
    77g
  • Fiber
    12g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    274mg
  • Iron
    8mg
  • Vitamin A
    306mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    1mg
  • Vitamin B9
    260mcg
  • Vitamin B12
    8mcg
  • Vitamin C
    50mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    353mg
  • Manganese
    1mg
  • Phosphorus
    822mg
  • Selenium
    153mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp