Prepare the Smoked Asparagus

  • Raw sugar 4 Tbsp
  • Butter 1 cup
  • White rice, uncooked 0.25 cup
  • Wood chips 1 cup
  • White asparagus tips, cleaned 14 each

Prepare the Citrus Confit

Prepare the Morels

  • Butter 0.25 cup
  • Morels, fresh 4 cups
  • Garlic, minced 2 cloves

Prepare the Sweet Potatoes

  • Sweet potatoes, peeled 2.4 lbs

Prepare the Turbot

  • Turbot, cleaned and filleted 2.65 lbs
  • Butter, cube 10.5 Tbsp

Finish the Dish

  • Deep fried capers for garnish
  1. Prepare the Smoked Asparagus

    • Prepare smoked butter by mixing the sugar, rice and wood chips. Transfer the mixture into a smoker. Portion the butter (3/4 inch x 3/4 inch), place into a smoker; 155 F° for 10 -15 minutes. Remove, covered and chill.
    • Trim the asparagus and place into a vacuum bag. Heat a stock pot, add in the smoked butterand melt. Pour in the melted butter into the bag with asparagus. Seal the bag with vacuumand sous vide (175°F for 10-12 minutes).
  2. Prepare the Citrus Confit

    • Mix all the ingredients (half amount parsley) with Knorr® Ultimate Intense Flavors Citrus Fresh and toss well. Transfer to a vacuum bag, sealand sous vide (155°C for 45 minutes). Removeand toss in the remaining parsley to mix. Leave aside.
  3. Prepare the Morels

    • Heat a pan with butter, add the minced garlic, lightly toss to mix. Add in the cleaned morels, toss well.
  4. Prepare the Sweet Potatoes

    • Cut ½ sweet potato into cubes then sauté with olive until cookedand golden brown.
    • Use remainder for the puree. Boil in water until soft, sieve through fine mesh sieve for puree.
  5. Prepare the Turbot

    • Heat a pan with olive oil, panfry the turbot until cookedand golden on both sides. Add in butter cubes.

  6. Finish the Dish

    • Make the plates and garnish with deep fried capers.