Fillet of Turbot According to Peter Offenhaeuser

Finely dice the turbot fillet. Stir a marinade with lime juice and the grated salt, zest, pepper and oils. Marinate the turbot tartar with the marinade and leave to cool.

Skin the tomatoes, remove the seeds and finely dice the flesh. Remove the skin from the carrot, cut lengthwise into fine slices and score the slices on top of each other on the long sides. Slice daikon cress, cut radishes into tender strips. Bake pine nuts. Cut leek into slices, then roast them leisurely in butter.

Remove only the pith from the lemongrass and chop finely, mix with the remaining ingredients for the salad dressing, marinate the leek with 3 tbsp. salad dressing.

Using a metal ring (cookie cutter), place the tartar in the center of a plate, arrange the fried cress, diced tomatoes, leeks, radishes and carrots around it, drizzle with the remaining salad dressing. Arrange the pine nuts on top of the tartar.

Peter Offenhaeuser was born in Stuttgart, Germany. He learned the craft of grande cuisine and patisserie at Germany’s first gourmet addresses, which became great with Michelin stars. But his stations were also the Swiss Gstaad and the Kingdom of Saudi- Arabia. He perfected his knowledge through international exhibitions and winning gold medals.

Küchenmeisterpruefung with the mark “very good”.

Tip: Do you know purple carrots? It is an ancient, very aroma

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