Roast Turbot on Yellow Beetroot Carpaccio with Lime Foam and Chervil Cream Sauce

1. First, let the yellow beets boil in salted water for about 1 hour. Then pour off, peel hot and let cool down. Then cut the yellow beets into thin slices with a truffle slicer. Fillet the turbot (or have it made by the fishmonger). Place the fillets in the refrigerator and use the turbot carcasses to make a fish stock.

Chervil cream sauce

1. Cut the shallot into fine cubes and sweat in a little butter without letting it take color. Deglaze with Noilly Prat and white wine and reduce a little. Pour the fish stock on top and reduce to half again. Then add the cream and reduce again to half. Shortly before serving, bind with pieces of ice-cold butter and add the finely chopped chervil.

Lime foam

1. Beat the lime juice and Basic Sweet with the Emulzoon in a large bowl to create a foam. Let rest. Distribute the yellow beets in the middle of the plates, cover with cling film and put in the preheated oven at 100 degrees (the plate and yellow beets are heated at the same time). Now cut the turbot into equal pieces, season with salt and pepper and fry in clarified butter on both sides until golden yellow. Then remove the pan from the plate and let the turbot infuse.
2. Take the plates out of the oven and peel off the foil. Then place 3 pieces of turbot on top of each other in the middle of the carpaccio. Lift the lime foam onto the stonebut and pour the lime zest over it. Then pour the chervil cream sauce around the carpaccio.