Candied pumpkin seeds
- ½ pt. pumpkin seeds
- ½ cup sugar
- ½ cup water
- Grape seed oil
Spinach & Parsley Purée
- 6 shallots
- 1 bunch parsley
- ½ cup spinach
- 1 tsp. butter
Champagne Sauce
- 1 cup fume (reduced fish stock)
- ½ cup cream
- Dash of lemon juice
- Champagne to finish
- Salt to taste
Turbot Assembly
Filet and skin the turbot, portion into 5 oz. and then on one side of the filet make an incision with a knife to create a pocket in the fish. Separate an egg and season the yolk with grated long pepper. Carefully place the egg yolk into the pocket that has been created in the filet and seal with a wooden skewer.
Finish the Dish
Place the fish in a warm non-stick pan with a little canola oil and butter, a sprig of thyme, season with salt and place the pan in the oven set at 350 degrees and cook for 3 minutes. Meanwhile, for the garnish heat up a little of the purée and sauté a little fresh spinach with some butter and season with salt and long pepper. On the plate add the sautéed spinach and along side that a spoon of the puree, sit the cooked fish on top of the sautéed spinach and sauce over a little of the Champagne sauce. Finish with a small piece of the candied pumpkin seeds.