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  • Steinbutt TEST

    Whole turbot

    by Stefan Heilemann

  • Steinbutt

    Whole turbot

    by Stefan Heilemann

  • Steinbutt 2
Whole turbot stuffed with seafood 

spicy cucumber salad - coriander - red Thai curry 

The idea behind the recipe is a fusion of classic French cuisine, craftsmanship and the authentic flavours of Thailand.

This dish has been a classic by Stefan Heilemann for several years.

Turbot: 

- 1 turbot (about 1 kg) 

- hollowed out from the lower belly side

- marinated with 2 tablespoons Tom Yum base

For the stuffing: 

Fish farce

  • 250gr scallops
  • 250ml cream 
  • 7gr salt
  • 10gr coriander leaves
  • 10gr Tom Yum base (recipe follows below)

Seafood

  • 3 pcs. langoustinos 
  • 3 pcs. scallops
  • 1 tbs. Tom Yum base (recipe follows below)
PREPARATION

Mix all ingredients for the farce in a Pacojet or a blender. Cut the seafood into small pieces and marinate with the paste, add the seafood to the farce and fill the turbot. Put the turbot in a cool place.

Red Thai curry sauce: 

  • 1 liter coconut milk
  • 0,5 liter white wine
  • 1 carrot
  • 1 kg shallots
  • 200 gr fresh tomatoes
  • 100 gr champignons
  • 200 gr Thai curry paste red 
  • 100 gr Tom Yum base 

 

Let everything simmer for about 1 hour.

Then add the following and let it simmer for about 1 hour.

  • 1 bunch coriander 
  • 4 sticks lemongrass
  • 10 pcs. Kaffir Lime leaves
  • 50 gr Galangal

Finally season with salt, lime juice and Thai fish sauce. 

 

Coriander creme: 

  • 500 gr avocado 
  • 15 gr  coriander leaves 
  • 15 gr ginger
  • 10 gr garlic
  • 1 tsp. soy sauce 
  • 10gr green chili
  • salt
  • lime juce
  • 5gr Tom Yum base

Finely puree everything in a blender and pass through a sieve. 

Peanut crumble: 

  • 500 gr peanuts salted
  • 100 gr red bell bell pepper finely diced
  • 50 gr Kaffir leaves finely diced
  • 50 gr lemongrass 
  • 2 pcs. Kaffir lime 
  • 1 tsp. Mumbai Curry 

Roast, mix and sieve the nuts.

Mix everything with the spices and dry slowly under the heat lamp.

Spicy cucumber salad: 

  • 20 pcs. snack cucumbers

Cut the cucumbers into fine slices and place them in 4 bowls.

Marinade: 

  • 50 ml fish sauce  
  • 50 gr palm sugar 
  • 50 ml lime juice
  • 5 pcs. cherry tomatoes
  • 1 clove of garlic
  • 1/2 Thai chili pod

Mix everything finely in a mixer.

With chili, cherry tomatoes,
Decorate peanut crumble, flowers and coriander cress.

Finish the turbot: 

Fry the turbot on the grill from both sides and put it in a roaster. Fill up with approx. 500 ml Thai curry sauce and add the following flavours: 

  • 1 bunch coriander 
  • 10 leaves Kaffir lime
  • 100 gr galangal

Cook in the oven at 180 degrees for about 12 minutes. In the core it should have 40 degrees.
Lift the turbot out of the roaster, remove the skin and cut into 4 nice pieces.
Sprinkle with the peanut crumble. Strain the sauce.

 

Arrange: 

  • Arrange the coriander cream in the middle of the plate
  • Pour the sauce 
  • Place fish on top
  • Garnish with Goa cress 
  • Grate a fresh zest of a Kaffir lime over it

We wish you "En Guete"!

Basic Recipes

Red curry paste:

  • 1 pc. shallot medium chopped
  • 4 pcs k. Thai-Chili chopped
  • 3 garlic cloves chopped
  • 1 stem lemon grass chopped
  • 2 Kaffir leaves
  • 2 teaspoons galangal root peeled and chopped
  • 1 tsp Kaffir lime peel rubbed off
  • 2 tablespoons coriander root chopped
  • 1 teaspoon chili powder
  • 1 tablespoon of sugar
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander seed ground
  • 1 teaspoon salt
  • 5 tablespoons coconut oil


Mix everything finely to a paste.

 

 

Tom Yum base:

  • 1 pc. Lemongrass
  • 50g Galangal
  • 60g ginger
  • 2 pcs. shallots
  • 2 cloves of garlic
  • 2 teaspoons chili powder
  • 4 tablespoons lime juice
  • 8 pcs. Kaffir Lime Leaves
  • 4 tablespoons sugar, brown
  • 4 tablespoons coconut oil
  • 2 tsp salt
  • 1 tablespoon tomato paste
  • 2 tablespoons fish sauce


Mix everything into a paste in a mixer.

Stefan Heilemann

Widder Restaurant, Widder Hotel
2 Michelin Stars - 18 GaultMillau Points

“Heilemann cooks traditional dishes. But Heilemann also does Asian cuisine – both at the very highest level. A culinary cocktail that astounds us”, writes Urs Heller, editor-in-chief of GaultMillau Switzerland. His passion for his craft inspires Stefan Heilemann to constantly interpret the culinary world anew. His virtuoso creations are characterized by a recurring acidity, sometimes subtle in the background, sometimes as the focal point, making each dish distinctive.

WINE RECOMMENDATION 

by Stefano Petta, Director of Wine


Kerner, Cantina alla Maggia

"My recommendation for the turbot by Stefan Heilemann is the Kerner (a cross between Trollinger and Riesling) from Cantina alla Maggia. It convinces me with its intense fruit aromas such as peach, pears, green apple and a beautiful minerality. The pleasant acidity makes it the perfect companion to red Thai curry."

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