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recipe • cheesefishmeat

Parmigiano Reggiano 40 months with turbot, veal cheek & kohlrabi

Category cheesefishmeat
Persons 4

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!

Veal Cheek 

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. 

2 Veal Cheeks
1 Onion
2 cloves Garlic
1 Bouquet garni 
Veal Stock
Butter, cold

Kohlrabi

Cut the kohlrabi into small pieces and cook with herbs and olive oil at 70°C in a steamer.

1 Kohlrabi
Olive Oil
Salt
Pepper

Turbot

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)

Mayonnaise

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
½ Lime, squeezed
1 tbsp Water
3 tbsp Egg white
Base Oil
Salt
Pepper

Herb Oil 

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
Chervil
Chives
Green leek
Salt
Pepper

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
60 g Protein

To garnish

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.

Bon appétit​​!