Rombo Recipe

Time45m

Serves4

turbot* · sea buckthorn · winter squash · sour orange · hazelnut morchia

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Ingredients

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1
Prepare the Winter Squash
Peel and dice the winter squash into small cubes, approximately 1-inch in size.
2
Chop the Hazelnuts
Use a chopping knife or food processor to chop the hazelnuts into coarse pieces.
3
Juice the Oranges
Juice the sour oranges and strain to remove any pulp. Set aside the juice.

4
Cook the Winter Squash
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced winter squash and cook for about 10-15 minutes until tender. Season with salt and black pepper.
5
Prepare the Turbot
In a separate pan, heat the remaining tablespoon of olive oil over medium-high heat. Season the turbot fillets with salt and black pepper. Sear the fillets for about 4-5 minutes on each side until golden brown and cooked through.
6
Combine Juices
In a small saucepan, combine the sea buckthorn juice and sour orange juice. Heat gently until warm.
7
Serve the Dish
On a plate, place a serving of the cooked winter squash, top it with the seared turbot fillet, and drizzle the warm juice mixture over the top. Garnish with chopped hazelnuts and fresh herbs.