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Turbot is the king of fish. Wasabi is liked by many. The combination of those two ingredients produces a very interesting dis.
Price: £28.90/kg for a turbot from Devon (£47.05 for a 1.628kg piece on 19/05/2010)
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| Turbot at the fishmonger |
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| Add 0.5l vegetable broth, oven at 250ºC for 40 minutes |
Cook the turbot in oven in a little vegetable stock (0.5l). 250ºC for 40 minutes. Meanwhile prepare the wasabi sauce.
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| Emusion of 180g butter in half a soup spoon of water |
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| Add 1 3/4 table spoon of prepared wasabi |
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| The wasabi sauce |
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| Presentation |
Serve promptly.
Note: the main ingredient of the commercial wasabi sauce is horseradish with Wasabi Japonica accounting for 1/7th.
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