John Myers
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Wild Herb Salad with Turbot and King Prawns on Saffron Foam
The perfect wild herb salad with turbot and king prawns on saffron foam recipe with a picture and simple step-by-step instructions.
Cocktail Shirley Temple
- 40 ml Lemon juice
- 10 ml Sugar syrup
- 10 ml Grenadine
- 250 ml Ginger ale
- 1 piece Orange
Salad and shallot vinaigrette
- 2 piece Shallots
- 2 tbsp White wine vinegar
- 75 ml Apple juice
- 0,5 tsp Mustard
- 1 pinch Salt and pepper
- 1 pinch Sugar
- 4 tbsp Corn oil
- 400 g Wild herbs Salad
fish stock
- 2 kg Herringbone
- 0,25 piece Celery bulb
- 1 piece Leek
- 2 piece Garlic cloves
- 1 piece Shallot
- 1 piece Bay leaf
- 3 tbsp Olive oil
Saffron foam sauce
- 60 g Butter
- 50 g Flour
- 75 ml White wine
- 400 ml Cream
- 250 ml Fish stock
- 1 pinch Saffron threads
- 1 pinch Salt and pepper
- 1 pinch Chilli (cayenne pepper)
- 1 Splash Lemon juice
King prawns
- 5 piece Black Tiger Prawns
- 5 tbsp Olive oil
- 1 piece Rosemary sprig
- 1 piece Sprig of thyme
- 1 pinch Salt and pepper
- 1 piece Lemongrass stick
Turbot
- 5 piece Turbot fillets
- 1 pinch Salt and pepper
- 2 piece Lemongrass sticks
- 2 piece Shallots
- 5 tbsp Olive oil
- 300 ml Noilly Prat
Cocktail Shirley Temple
- For the “Shirley Temple” cocktail, put lemon juice, sugar syrup, grenadine or cherry juice in a shaker and mix. Pour the mixture into a long drink glass filled with crushed ice. Top up with ginger ale. Attach half a slice of orange to each of the glasses as a decoration.
Shallot vinaigrette
- For the shallot vinaigrette, peel the shallots, chop them up and mix with the remaining ingredients in a small bowl.
fish stock
- For the fish stock, sweat the bones, head and tail fin of a turbot, 1 piece of celery, the white leek from a stick, 2 cloves of chopped garlic, a finely chopped shallot, and a bay leaf in 3 tablespoons of olive oil without color. Pour on with a liter of water. Bring to the boil once and then let it steep for 30 minutes
Saffron foam sauce
- For the saffron foam sauce, melt the butter and stir in the flour for a light roux. Deglaze with white wine, cream and fish stock until the desired consistency is achieved.
- Add saffron strips until the sauce turns yellow and season with salt, pepper, cayenne pepper and lemon juice.
- Just before serving, stir with the magic wand until frothy. Remove the foam with a ladle and pour over the finished fish fillet.
King prawns
- For the king prawns, fry 5 black tiger prawns without intestines with tail shell in 5 tablespoons of olive oil with fresh rosemary and thyme in a pan until translucent. Salt and pepper. Carefully push through 1 stalk of fresh lemongrass.
Turbot
- For the turbot, salt and pepper 5 skin-free turbot fillets. Peel and halve 2 small shallots and sweat colorless with the lemongrass in 5 tablespoons of olive oil. Deglaze with Noilly Prat (French wormwood).
- Place the fish fillets in the non-boiling stock and let them steep for a few minutes until the fish is tender.
Serving
- To serve the salad, wash, shake dry and clean. Arrange the salad on the plates, drizzle with the vinaigrette and drape the fish and prawns on top.
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