Oysters, turbot and sea kale

by Jakob Sullestad, Sønderho Kro

Recipe for 4 people

Sliced turbot

Sprinkle the turbot with leek ash and salt lightly. Refrigerate overnight. Cut into thin slices before serving.

Oyster butter

Beat the butter in a mixer until it is white and fluffy. Chop the oysters and fold them into the butter. Shape the butter with a warm spoon and refrigerate.

Puffed turbot skin

Clean the turbot skin of meat and fins. Bake in the oven between 2 pieces of baking paper at 160 degrees for about 1 hour until the skin is completely crispy. Let it cool and deep-fry for a few seconds in very hot oil until it puffs up. Marinate the beach kale or palm cabbage in a little rapeseed oil and lemon juice.

Oysters with turbot and beach cabbage for 4 people. Enjoy your meal.

Oysters with turbot

Find all recipes with oysters from the Wadden Sea here

Ingredients

 4 oysters
200 g turbot fillet
Leek ash
Shore cabbage or palm cabbage
Salt
100 g. soft butter

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