Turbot fillet on green asparagus and sauce Vierge
A recipe from the winner of the Alto Adige Wine Culture Award: Restaurant Unterwirt
about 30 min
easy
serves 4
Ingredients
400 g of Turbot fillet (any other white fish if desired or available)
12 green asparagus
1 large onion
3 cloves of garlic
20 g basil
20 g parsley
20g chives
2 lemons
About 20 date tomatoes, red, yellow & orange (any other tomato variety if desired)
Salt
Black pepper
Chilli
Olive oil
A few small herb leaves to garnish
12 green asparagus
1 large onion
3 cloves of garlic
20 g basil
20 g parsley
20g chives
2 lemons
About 20 date tomatoes, red, yellow & orange (any other tomato variety if desired)
Salt
Black pepper
Chilli
Olive oil
A few small herb leaves to garnish
What pairs well with turbot?
Veltliner has a rather delicate acidity structure and is characterised by greenish, crisp and peppery aromas. The fine turbot fillet is "enlivened" by the wine's own juiciness and acidity. The somewhat greenish aroma goes beautifully with the flavours of the food. Another possible recommendation is a Kerner, which has similar elements but with a much more invigorating acidity.
Preparation
Step 1
Place the turbot fillet skin-side down on a chopping board, remove the skin from the fish with a sharp knife, cut into four portions of 100 g each and chill.
Step 2
Peel the green asparagus (only the bottom third) and cut off the woody part (can be used for asparagus soup or similar). Blanch in boiling salted water for 30 seconds, cool immediately in ice water.
Step 3
For the sauce Vierge, peel the onion and garlic and cut into fine cubes (brunoise). Sauté in a little olive oil for a few minutes, then put to one side and leave to cool slightly.
Step 4
Wash the herbs, pat dry and finely chop or slice.
Step 5
Make small incisions in one side of the tomatoes with a knife, blanch them in boiling salted water for a few seconds and immediately rinse them in ice water. Once the tomatoes have cooled completely, they can be easily peeled with the help of a knife. Then cut into small cubes.
Step 6
To finish the Vierge sauce, mix the braised onion & garlic with the herbs and diced tomatoes. Grate the zest from the lemons and then squeeze out the juice. Season the tomato and onion mixture with salt, pepper, chilli, olive oil and lemon juice and keep at room temperature ready to serve.
Step 7
Lightly salt the asparagus and turbot and sauté in a little olive oil. Place the asparagus in the centre of the plate and generously pour over the sauce Vierge. Serve the turbot on top of the asparagus while it is still nicely translucent. Garnish with a few small herb leaves if desired. Serve immediately.
