Turbot Carpaccio Brown Butter Ponzu Recipe
Recipe information
Make Turbot Carpaccio Brown Butter Ponzu in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Turbot Carpaccio
Brown Butter Ponzu
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.
Local Coupons
No local coupons found for this recipe's ingredients.