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Herb-baked turbot fillet with potatoes rösti, snow crab and creamed salmon caviar

Herb-baked turbot fillet with potatoes rösti, snow crab and creamed salmon caviar

  • Greenland turbot
  • Snow crab
  • Fillet
  • Shell-on
Time:30 min.
Servings:10
Time:30 min.
Servings:10

Ingredients

52 oz turbot fillets
Chives
Parsley
Dill

Potato Rösti with snow crabs:
14 oz. snow crab meat (peeled weight)
35 oz. baking potatoes, finely grated
Oil
Salt and pepper

Creamed caviar:
4 cups cream
½ cup dry white wine
½ cup fish stock
1 shallot, finely chopped
1.5 oz. salmon roe

Cooking instructions

Herb-baked turbot

Bake the fish at 230°F for approx. 14 minutes. Turn in the chives, parsley and dill and season with salt and pepper.

Potatoes rösti with crabs

Mix the finely-grated potato with the minced crab meat and salt and pepper. Fry in oil in a blini pan.

Creamed caviar

Saute the finely chopped shallot in a little oil. Boil down the white wine to half the amount. Add the fish stock and cream. Boil for 5 minutes. Sieve the white wine, fish stock and cream and boil down to a creamy consistency. Add salt and pepper. Garnish with snow crab meat and salmon roe immediately before serving.

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