Turbot with ricotta foam and green sauce - A sophisticated dish to impress.
If you want to impress your guests this Christmas with an original and sophisticated dish, this recipe of turbot with ricotta foam and green sauce is the one for you. It is a recipe that combines the soft and delicate flavour of the fish with the creaminess of the ricotta and the fresh and aromatic touch of the green sauce. You will be surprised how easy it is to make this recipe!
Ingredients
4 turbot loins of approximately 200 g each
250 g ricotta
200 ml of heavy cream
1 tablespoon of powdered gelatin
1 handful of parsley
2 cloves of garlic
50 g toasted almonds
50 ml extra virgin olive oil
Salt and ground black pepper
Preparation
To make the ricotta foam, put the cream in a pot and heat it up without boiling. Add the gelatin and stir until dissolved. Add the ricotta and season to your taste with salt and pepper. Blend with a blender until you obtain a homogeneous cream. Transfer the mixture to a kitchen siphon and set aside in the refrigerator until cold.
To make the green sauce, wash the parsley and dry it well. Peel the garlic and cut into pieces. Put the parsley, garlic, almonds and oil in a blender and blend until you obtain a thick sauce. Season to taste with salt and pepper and set aside.
To make the turbot, season the loins with salt and pepper and place them on a baking tray greased with a little oil. Bake at 180ºC for about 15 minutes or until the fish is done.
To serve, place a turbot loin on each plate and serve with a spoonful of green sauce. Shake the siphon and decorate with the ricotta foam. Enjoy!