Turbot, pan fried with lemon and capers, roast potatoes and cherry tomatoes

Turbot is a very delicate flat fish, like a flounder. In German we call it Steinbutt, Stein = Stone, Butt = I have no clue, maybe butt? Stones on the butt? The grey color makes him invisible for enemies. As I’m more of a culinarian then a marine biologic I am unable to get into more detail. Go to wikipedia.

A delicious recipe is tough the Turbot, roasted, served with new potatoes, boiled or lightly roasted, and a light sauce of capers, lemon and cherry tomatoes, made with some fish stock. It is once again an Italian recipe from guess who? and is light and fresh.

Preparation Time
20 minutes preparation and 10 minutes cooking

Ingredients (for 4 people)
4 Turbot Filets, approx. 180-200 gr. per person
1 Lemon, peeled, without seeds and cut in dices
12 pieces of Caper Apples (large capers), halved (Caperi di Pantelleria)
8 hands full Fresh baby Spinach, washed and rinsed
16 pieces Medium sized new Potatoes
2 Tea Spoons Flat parsley, chopped
1 dl Fish Stock
2 pcs. Large tomato, peeled, de-seeded, and in cubes
Olive Oil, Salt, Pepper

Preparation:
1. Boil the potatoes, slice and saute in olive oil, keep warm when lightly browned.
2. Season fish filets with Salt and Pepper. Preheat oven to 170° C.
3. Pan-fry fish in a hot pan in olive oil for 2 minutes on each side,
then place on a non-stick tray in the oven. (max. 3 more minutes)
4. Deglaze the pan where fish was fried with fish stock, bring to
boil, then add lemon, capers, tomatoes and parsley. Season with
salt and pepper and take pan aside.
5. In a other pan, sauté quickly the spinach in some olive oil, season
with salt and pepper. (alternatively, and this is the best way I know to make spinach is: Place washed spinach on a baking tray, season with salt and pepper, drizzle with olive oil, place a few minutes in a very hot oven, toss and serve.)
6. Serve on hot plates; a bed of spinach in the middle, the fish on top, potatoes and the sauce.

Foodie interview with Enrico Derflingher – Celebrity Chef now in Tokyo

Today I had an unexpected visitor from Tokyo, Enrico Derflingher was visiting London and we had a lunch together. I haven’t seen him in a year, the last time we had dinner at Cippriani (and I saw Pamela Anderson…) Anyway, not so important, I wanted to know what’s in his fridge and where he would have his last meal. Therefore a foodie interview was just the right thing to do.

We had lunch in Theo Randall’s and then a good Illy espresso and interview at the Cookbook Cafe.

Enrico was born1962 Born in Varenna on the shores of Lake Como in northern Italy. At the age of 26, in 1988 he won a competition with 10,000 entrants to become the youngest executive chef to the British royal family. 1989-91 he travelled abroad in the company of Prince Charles and Princess Diana as their personal chef. From 1991-92 he served as executive chef to the White House at the request of former President George Bush Sr. and from 1992-94 he worked at prestigious hotels in the United States. Feted by Hollywood stars such as Tom Cruise and George Clooney as well as international celebrities, among whom he remains immensely popular. In1994-2003 he was executive chef of Rome’s famous Hotel Eden, he won “Best Restaurant Of The Year” and “World’s Best Chef” awards for 8 consecutive years. His main restaurant, “La Terrazza,” received a Michelin star. Enrico then moved to the prestigious Badrutt’s Palace in the resort town of St. Moritz where he was executive chef from 2003-2005 and in charge of 14 food & beverage outlets. From 2006 he launched expansion into Asia, focusing on Tokyo, and then opening his latest restaurant Officina di Enrico.

Why are you in London? After I opened Officina di Enrico in Tokyo last year I am looking for a venue to open in London. I would also like to open in Rome later this or next year. Currently I live in Tokyo.

What is your favorite neighbourhood restaurant you would recommend to a friend? In Tokyo I love going to Benoit, a restaurant by Alain Ducasse “un bistro chic méditerranéen”, one of my former chefs from Terrazza del Eden in Rome works here. When in London I go to Cipriani because the head chef Giuseppe is a good friend of mine, and I love the amazing scene there, you don’t go for the food. In Rome its La Pergola, for the simple reason that they serve the most amazing food, with 3 Michelin stars.

An the best dishes of the restaurants? Benoit: Foie Gras and Tongue Terrine. Cippriani: Tagliolini Gratinati. La Pergola: everything…

What do you always have in your fridge? A few bottles of Franciacorta Spumante (an Italian sparkling wine made in the same way as Champagne, which is called Metodo Classico in Italy), salumi Italiani and Formaggi Piedmonti, Milk and some meat from New Zealand.

What is your favorite cookbook? The first book that Marco Pierre White wrote and the Italian book Professione Cuoco.

What is your favorite dish? I live for Risotti, especially with Barolo. All home made Pasta and Ravioli.

and your favorite recipe? Turbot with Lemon and Capers. Filleto di Rombo con limoni e caperi di Pantelleria. (I know this dish from St.Moritz, it was my favorite for a long time too…a special post with the recipe is here)

What do you never eat? Cucumbers and raw peppers, I cant digest it.

What is your most important kitchen tool? A spoon.

Whats your all time favorite drink? As apperitivo I like a glass of Franciacorta Spumante and after dinner I drink Cuba Libres.

What inspires you? Blue skies, sunsets, fruit, fish and meat, all raw foods coming from good sources.

If you have to cook for someone you want to impress, what do you prepare? The Turbot with lemons and capers!

Where would you have your last meal? Probably at Enoteca Pinchiorri in Firenze!

Thank you!