Turbot with white asparagus
A delicate and stylish dish that revolves around pure seasonal flavors. The soft texture of turbot, combined with creamy white asparagus and a subtle sauce, makes for a balanced and light main course. The Arensbak White , with its dry, refined, and slightly spicy profile, elevates the dish without being overpowering, making it perfect as a non-alcoholic wine pairing.
Ingredients
- 2 turbot fillets (approx. 120–150 g each)
- 8 white asparagus
- 1 tbsp butter
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 50 ml vegetable stock
- 100 ml whipped cream
- Zest of ½ lemon
- Salt and white pepper
- Optional: fresh dill or chives for garnish
Preparation method
- Peel the asparagus carefully and cut off 1–2 cm from the bottom.
- Boil them in salted water for about 8–10 minutes until al dente. Drain them under a cloth.
- Sauté the shallot in a little butter. Add the stock and cream and reduce until lightly thickened.
- Season with salt, pepper, and lemon zest. Keep warm.
- Heat olive oil in a frying pan. Pat the turbot dry and season with salt and pepper.
- Fry the fillets for 2–3 minutes per side until just cooked through and golden brown.
- Place the asparagus on a warm plate and arrange the turbot on top. Spoon the sauce over it gently and garnish with fresh herbs.
