Belgian top chef Simon Goyens from restaurant L'Oh showed us one of his favourite recipes which you can now make yourself, to amaze your guests at home. Become a top chef yourself and recreate his tender turbot with veal cheek, kohlrabi, and herb oil. This dish has one secret ingredient: 40-month old Parmigiano Reggiano. Let’s get started!
Cook the veal cheeks together with the onion and herbs in veal stock. Let the cheeks stiffen once they are cooked and cut them into slices a little later.
Cut the kohlrabi into small pieces and cook with herbs and olive oil at 70°C in a steamer.
Simply boil the turbot in water until it’s tender and cooked.
|4||Wild turbot filet|
Parmigiano Reggiano base oil
Mix the sunflower oil and water in a thermomix with the cheese parures at 70°C for 10 minutes. Pass and use this as the base for the herb oil and mayonnaise.
|200 ml||Sunflower Oil|
|200 ml||Olive Oil|
|Cheese Parures (crusts and surpluses)|
Mix the egg yolk, a bit of lemon juice, and a pinch of salt in mayonnaise has a perfectly smooth texture.
|1 tsp||Soft Mustard|
|3 tbsp||Egg white|
Mix the base oil with the chervil, chives and green leek for 10 minutes at full speed in the Thermomix, then pass the mixture through a muslin cloth. Season well with salt and pepper.
|200 ml||Base oil|
Parmigiano Reggiano cookie
Mix the Parmesan and protein in a blender. Roll out between a baking sheet and bake the small thin cookies in the oven.
|100 g||Parmigiano Reggiano 40 m|
Now it’s time to finalize your delicious creation. Arrange everything on a deep plate. At the bottom you place the veal cheek, then the kohlrabi on top, the cooked fish, and Parmesan cookie. Cover it with the veal sauce, mayonnaise and herb oil, and add some dried herbs as a finishing touch.