Braided Turbot and Salmon
served on a Bed of Purple Potatoes and Basil Oil 4 Servings
INGREDIENTS 12 oz Turbot Filet
12 oz Salmon Filet
12 Purple Potatoes (Peruvian)
6 oz Fresh Basil
6 T Vegetable Oil
3 T Olive Oil
2 Cups Balsamic Vinegar
2 Carrots
4 Roma Tomatoes
2 oz Dill
3 oz Lemon Juice
Sea Salt & Pepper
PREPARATION
Cut the turbot and salmon in thin 6 inch strips long, you will need
8 strips. Season with sea salt, lemon juice, chopped dill and pepper.
Like in the picture above braid the turbot and salmon. Place to
the side until ready to be steamed. Place potatoes in salted, boiling
water until tender. When finished place them in an ice bath to cool
down. This will make the potatoes keep their bright purple color.
Peel then cut potatoes in 1/4" slices. In a saucepan, reduce
the balsamic vinegar until it gets a syrupy consistency. In blender,
combine the oils and the basil for a short period of time, so they
will stay nice and green. Peel and julienne the carrots; then deep
fry until golden brown. Steam the fish while you set up the plate
with the sliced potato in a circle (as shown above.) Flash the plate
in the oven to warm up, place fish with fried carrots on plate,
drizzle the basil oil and the reduced balsamic vinegar VOILA!!!
