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Pan-fried sole on the bone

Turbot with potato salad and 64°C egg yolk.

Ingredients

Egg
turbot
Opperdoezer Ronde
Brander mayonnaise
Chopped shallot

Preparation

  1. Smoked potato salad
  2. Cook the Opperdoezer Ronde potatoes in their skins until done, smoke them in a smoker, and chill.
  3. Peel the potatoes and cut into brunoise.
  4. Add a small amount of finely chopped shallot and season with salt, pepper, and Brander mayonnaise.
  5. If you don't have a smoker, you can also add smoked oil or smoked powder to the potato salad.
  6. Turbot, Remove the skin from the turbot and cut the fish in half lengthwise.
  7. Pat the turbot dry, season with salt and pepper, and fry in clarified butter until golden brown.
  8. Remove the fillet from the turbot and spoon the smoked potato salad between the fillets, then place another fillet on top.
  9. Cook an egg for 75 minutes at 64°C.
  10. Finishing, Place the turbot with smoked potato salad in the center of the plate, remove the yolk from the egg and place it next to the fish along with a generous spoonful of Brander mayonnaise.