For 4 servings
600 g turbot fillet
500 g water
15 g coloroso salt
100 g goat butter
500 g cooked and shelled edamame
50 g Debic Culinaire Original
50 g poultry stock
1 bunch of mint
100 g spinach
350 g grape-seed oil
Goat butter sauce
5 shallots, finely chopped
200 ml water
200 ml vinegar
200 ml white wine
100 ml Debic Culinaire Original
250 g goat butter
200 g double-shelled, cooked edamame
50 g caviar
40 g roasted pistachio nuts, finely chopped
Mix the water and coloroso salt well and marinate the turbot fillet in it for 20 to 30 minutes.
Wash the fish well with cold water and divide the turbot into four equal portions.
Cover the turbot with thin slices of goat butter.
Steam at 75 ˚C until done.
Sprinkle lightly with salt.
For the edamame puree, blend the edamame together with the Debic Culinaire Original.
Poultry stock in a thermo blender at 90 ˚C.
Blend until you have a smooth puree.
Season with salt and pepper and rub through a fine sieve.
Keep warm until you need it.
For the mint oil, blend the mint, spinach and grape-seed oil in a thermo blender up to 85 ˚C for 1 minute.
Strain through a very fine sieve.
Store at room temperature until use.
Goat Butter Sauce
For the sauce, bring the shallots, water, vinegar, and white wine to a boil and reduce to half.
Pass through a fine sieve.
Add the Debic Culinaire Original cooking cream and reduce to half.
Thicken with the cold goat butter (do not boil after this).
Arrange the turbot fillet and the edamame puree on the plates.
Divide the heated edamame, pistachio, and caviar over the turbot fillet.
Froth up the goat butter sauce and spoon around the fillet.
Finally, drizzle the mint oil around the edges.