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Exotic Pan Smoked Turbot

With mango-orange reduction, portabella mushrooms, wild rice, dill glazed baby carrots and steamed asparagus

6 ounces of turbot
2 mango
1 orange
1 carrot
50 ml maple syrup
1 cup wild rice
2 large pieces of leek
3 baby carrots
1 teaspoon of dill1 medium portabella mushroom
2 cups vegetable stock
salt and pepper to taste

Method

Smoker pot on — without steamer (10 minutes till ready). Vegetable pot on (peel and prepare vegetables).

Prepare fruit for garnish and juice. Make juice —2 mangos, 1 orange, 1 carrot, 50ml maple syrup. Put juice on stove — low simmer to reduce.

Rice and bamboo steamer on (turn down pot for steamer — 11 minutes until done). Blanch vegetables. Remove and garnish with clarified butter, fresh dill and salt and pepper.

Keep watch on oven. Check rice — add stock. Check fish — remove from heat.

Garnish plates (warmed). Place rice on plate. Add sauce from squeeze bottle. Put fish on top of rice.

Add vegetables and garnish.

Sesame-Marinated Jellyfish With Cucumber And Daikon

Serves 4

9 oz dried shredded jellyfish
1/4 cup sesame oil
2 tsp unseasoned rice vinegar
2 tsp sugar
2 tsp soy sauce
1 tsp shichimi togarashi ( Japanese seven-spice seasoning) + pinch for garnish
1 tbsp sesame seeds, toasted 1 english cucumber, thinly sliced
1 tbsp black sesame seeds

Method

Drain the jellyfish and pat it dry with a kitchen towel.

In a bowl, mix together sesame oil, vinegar, sugar, soy sauce, togarashi and toasted sesame seeds to make a marinade. Combine the jellyfish and the marinade in a resealable zip-top bag and allow to refrigerate overnight.

Meanwhile, rinse daikon under cold water for 10 minutes.

To Serve

Line the inside of four wide- mouth or martini glasses with the cucumber slices. Cover with a layer of daikon and top with marinated jelly- fish. Garnish with black sesame seeds and a pinch of togarashi.

*Executive Chef Frank Pabst, Blue Water Cafe