Turbot papilot with Asian touch
Ricardo Sanz offers a very healthy diet Atlantic turbot Grown by Peskanova, in Papillote with Carta Fata paper and some vegetables with Asian notes that will evoke an appetizing aroma that fills the environment when the package is opened.
Chef: Ricardo Sanz
He was born in Madrid, but due to his culinary skills he was able to be born in Tokyo.
- 30 g of snow peas in julienne
- 250 g. Atlantic turbot, bred by Peskanova
- 50 ml Tentsuyu sauce
- 1/4 of a stem of lemongrass
- 30 g red onion
- Letter paper Fata
- 10 ml soy sauce
- For Tentsuyu sauce
- CS by homdashi
- 80 ml mirim
- 80 ml soy sauce
- 5 g of katsuobushi
- 1 liter of water
- 30 g of carrots in julienne
- 10 by 10 cm combo
For cooking vegetables
- Stew the garlic slices, grated ginger, snow pea julienne, carrot and onion in olive oil over high heat for a few seconds.
- This will ensure that when the papillote is baked, the vegetables will still have a crispy texture.
To prepare the turbot
- Remove the head and cut Peskanova’s Atlantic turbot in half, from top to bottom.
- Cut a strip of about 250 g from the spine outwards.
How to prepare Tentsuyu sauce
- Put soy sauce, mirim, water, homdashi and combo in a saucepan.
- Bring to a boil and add the katsuobushi. Extinguish the fire.
- Cover and strain after 15 minutes.
How we assemble it
- Cut a large piece of Carta Fata paper and place the sauteed julienne vegetables, turbot and Tentsusyu sauce in the center.
- Close by joining the four ends of the Letter Fata paper and close with a few strips of aluminum foil, trying to make it as tight as possible.
- Bake at 180 ºC and wait for it to swell.
- Remove when inflated. Serve in a deep plate.
Thanks for reading.