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Turbot with cauliflower & kombu mousse

Refined turbot, harmoniously combined with creamy cauliflower mousse and umami-rich kombu with champagne jelly.

Ingredients

2Cream
2kombu broth
1Champagne
200gCauliflower florets
turbot
1seawater
Algae powder
2units.itemsGelatin sheets

Preparation

  1. Sprinkle the turbot with seaweed powder and cook sous-vide at 45°C for 10 minutes.
  2. For the cauliflower mousse, infuse the kombu in water at 65°C for 1 hour. Cook the cauliflower florets in the kombu broth until done.
  3. Remove them from the broth and blend until smooth in a food processor.
  4. Add the warm cream and 2 soaked gelatin sheets. Season with salt and pepper and strain through a sieve.
  5. Pour into the desired mold and let set in the refrigerator.
  6. For the champagne jelly, heat the seawater and dissolve 2 gelatin sheets in it. Add the champagne.
  7. Pour a thin layer of champagne jelly over the cauliflower mousse and serve with the turbot.