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Turbot

Canadian Turbot with Fennel-Basil Puree, Grapefruit Vinaigrette, and Dried Alfonso Olive Quenelle.  I used Maltodextrin to help bind the olive puree and give it a soil texture.

P1010191

This entry was posted on August 9, 2009 at 2:28 pm and is filed under Chef with tags , . You can follow any responses to this entry through the RSS 2.0 feed You can leave a response, or trackback from your own site.

2 Responses to “Turbot”

  2. wilburcoxjr Says:
    August 10, 2009 at 3:00 am

    Thanks Paul

    Reply

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