Italian
Turbot Cutlet with Savory Zabaglione, Leek, and Potato Gateau
by Gambero Rosso · 452K subscribers on YouTube
A delicate turbot cutlet served with a savory zabaglione made with egg yolks, parmesan, honey mustard, and cream, accompanied by caramelized leek and spring onion and a thin potato gateau.
- Difficulty
- medium
Ingredients
9 items- RomboOne whole turbot, for the cutlet
- Uova di Gallina LivorneseYolks only for the zabaglione
- Parmigiano ReggianoTo taste
- Senape al MieleHoney mustard, adds sweetness
- CreamCream, for the zabaglione
- PotatoesVery thinly sliced for the gateau
- ButterMelted butter for the potato gateau
- LeekOne leek, cooked sous vide then caramelized
- Spring OnionSpring onion, blanched and grilled
Method
- Remove the head and skin from the turbot to create the cutlet.
- Prepare the savory zabaglione: separate the egg yolks, add parmesan, honey mustard, and cream. Cook in a bain-marie, whisking vigorously until thickened.
- Prepare the potato gateau: slice potatoes very thinly, blanch in salted water, shock in ice water, then layer in an aluminum mold with melted butter and bake until set.
- Cook the leek sous vide at 60°C, then caramelize on a grill plate.
- Blanch the spring onion briefly and grill until charred.
- To assemble: spread the zabaglione on the bottom of the plate, place the potato gateau, leek, spring onion, and top with the turbot cutlet.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
