Turbot Carpaccio Brown Butter Ponzu Recipe
Make Turbot Carpaccio Brown Butter Ponzu Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Turbot Carpaccio
Brown Butter Ponzu
Method
Turbot Carpaccio Preparation
- 1
Slice the Turbot
Using a sharp knife, thinly slice the turbot fillet against the grain into translucent slices. Aim for about 1/8 inch thick.
- 2
Arrange the Carpaccio
On a large serving plate, arrange the slices of turbot in a single layer, slightly overlapping them.
- 3
Season the Carpaccio
Sprinkle the sea salt and freshly cracked black pepper evenly over the arranged turbot slices. Drizzle with lemon juice and olive oil.
Brown Butter Ponzu Preparation
- 4
Brown the Butter
In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter foams and turns a golden brown color, about 3-5 minutes. Remove from heat immediately to prevent burning.
- 5
Mix the Ponzu Ingredients
In a bowl, combine the browned butter, soy sauce, yuzu juice, rice vinegar, and mirin. Whisk until combined.
- 6
Finish the Sauce
Stir in the finely chopped chives. Adjust seasoning with more soy sauce or yuzu juice if necessary.
