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Turbot, Truffles and Yuzu Kosho By Chef Eric Vildgaard

See original recipe at: honestcooking.com
kept bypangty
recipe byhonestcooking.com
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Ingredients: 

TURBOT
160 gr turbot fillet without skin
160 gr langoustine tails
1 shiso leaf
4 coriander stems
Zest from ½ lime
Salt
Pickled truffles in slices
YUZU KOSHO BEURRE BLANC
100 gr white wine
225 gr butter
20 gr elderflower vinegar
30 gr green yuzu kosho
salt

See original recipe at honestcooking.com

 

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