Green turbot, oyster, and peas | Riccardo Di Giacinto

Ingredients for 4

For the turbot

• One turbot weighing about 1.5 kg

Method

Fillet the turbot and remove the skin; cut the filets into slices weighing about 200 g.

For the breadcrumb coating

• 100 g parsley
• 50 g coriander
• 50 g chives
• 50 g basil
• 2 slices of sandwich bread

Method

Wash and dry all the herbs listed above; place them in a food processor with the toasted bread. Blend the bread and herbs until you obtain a powder, sieve and place in the fridge.

For the oyster mayonnaise

• 65 g oysters
• 120 g seed oil
• 20 g parsley

Method

Open the oysters, remove the shells and keep them in their own water, then blend them together with the parsley, adding the seed oil a little at a time until you achieve the consistency of mayonnaise.

For the pea sauce

• 500 g fresh peas
• 30 g extra-virgin olive oil
• Salt and pepper

Method

Remove the peas from their pods, wash them and pass them through a centrifuge and then through a cheesecloth. Place the juice obtained in a saucepan and reduce until you obtain a thick, smooth cream.

For the green sauce

• 60 g parsley
• 5 anchovy filets
• 130 g extra-virgin olive oil
• White wine vinegar
• Salt and pepper

Method

Blanch and cool the parsley leaves, making sure to squeeze them well, then blend with a hand blender, adding the anchovies, oil and vinegar; thicken with a little Gel Spessa.

Dish composition

• 200 g glasswort
• 4 oyster herb leaves
• Mustard sprouts

Method

Melt 150 g of butter in a pan, bringing it to a temperature of about 90 degrees. Add the turbot fillets and, using a spoon, begin to baste with the butter. Once the fish is cooked, leave to rest for a few moments on paper towels.

Compose the dish by placing the breadcrumbs on top of the fillets and garnishing with the oyster mayonnaise, pea cream and green sauce, herbs and previously blanched glasswort.