Turbot with Pine Crust, Cherry Tomatoes, Black…

Pasta dishes are always a good idea!

Foam the 70 g butter, add white bread crumbs, pine nuts and thyme, stir all well and season, cool. Clean the turbot fillets, season with salt and sprinkle with the juice of one lemon, turn them in flour to the other side and then fry them briefly in the remaining butter on both sides until translucent. Coat with the pine nut mixture and gratinate under the broiler until golden brown.

Remove the inflorescences from the cherry tomatoes and bake them briefly in the oven with salt, pepper and butter.

Saffron sauce: boil fish stock and whipping cream with the saffron by half.

Season with salt, pepper and cayenne pepper. Stir in whipped cream.

Tempura grids (mixture is enough for ten grids): Stir ingredients to a dough, pipe a thin lattice on parchment paper with a piping bag and bake in oven at 175 degrees.

Tie noodles: Mix all ingredients and knead together into a smooth dough (best done in gloves, because of the ink). Rest for an hour, then roll out thinly with a pasta machine, cut out rectangles (about 4-5 cm edge length) and press together in the middle (give farfalle). Cook in salted water for 1 minute.

Arrange turbot nicely with cherry tomatoes, black noodles and yellow sauce, maybe put tempura grids as decoration.

Gala menu of the men’s cooking club “Man(n) kocht in Unna”: Amuse gueule: Rosette of scallop on chervil puree with lime foam Entrée: Wildsc

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