OLE TROELSØ, 2012
100 g fillet of turbot
20 g shrimp
1 slice white bread
1 lemon wedge
10 g white sturgeon caviar
1 lettuce leaf
1 tomato
1 tablespoon mayonnaise
Suggested drinks
Beer: Saison; Jacobsen Summertime Season, Mikkeller Baghaven
Harbor season
Aquavit: Cask matured; LINIE Dobbelt Cask Madeira, Bornholm
Limited Edition 3.
A luxurious take on the popular fried plaice upgraded with turbot in its place.
You can use a turbot fresh from the sea, but to obtain the fullest taste, it should be aged 3-5 days at 0-3 degrees celsius.
Cut the fillet from the fish and remove the skin. Pat dry with paper towel, dredge in flour, and pat this down so it adheres to the fillet. Fry the fish in virgin olive oil at 180 degrees celsius, or in a frying pan using 50/50 clarified butter and virgin olive oil. Remove the fish as soon as it is golden brown, and leave it to rest on paper towel a couple of minutes, so the heat can distribute evenly.
When lukewarm, place on a slice of buttered white bread, add strips of lettuce and a dollop of mayonnaise in the middle, arrange shrimps and caviar, garnish with lemon, a tulip rolled of from tomato peel and last but not least a spoonful of caviar. Many types of caviar will work, but the taste need to be full and saltiness is welcome.
