Watch Chef Stuart Ralston of LYLA create a Recipe with Dry Aged Turbot with Jerusalem Artichoke and Vin Blanc, featuring N25.
Why not follow Stuart here: https://www.thestaffcanteen.com/users/Stuart-Ralston/5db6b951342b00004c00c076#/
Be inspired by his recipes here: https://www.thestaffcanteen.com/users/Stuart-Ralston/5db6b951342b00004c00c076#/member-wall/recipe
The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world’s best chefs.
It’s free to register, so why not join today?
http://www.thestaffcanteen.com
Stay updated and download Chef+ app by The Staff Canteen!
Apple (IOS): https://apps.apple.com/gb/app/chef-plus/id1598151756
Android: https://play.google.com/store/apps/details?id=com.thestaffcanteen.app&gl=GB
Come and join us here!
Twitter: https://twitter.com/CanteenTweets
Facebook: http://www.facebook.com/thestaffcanteen
Instagram: https://www.instagram.com/thestaffcanteen
it’s dry AG turbet jerus Arro with n25 caviar so this is our fish dry Ager going to take this turbet downstairs and fill it so now we’re just going to stuff the fillets of turbet with the scall museline just going to drop the turet into the clarified butter at 50° to warm up so I’m going to spoon in the drus Maro top it with a warm fish going to dust the art chokes in the kelp powder and shingle them across the fish and top it with the caviar and the sauce at the table