Chef Stuart Ralston from LYLA creates a Dry Aged Turbot, Jerusalem Artichoke, Vin Blanc, N25 recipe
Рет қаралды 1,950
Ай бұрынChef Stuart Ralston, Owner of Four Edinburgh Restaurants - LYLA, Noto, Tipo, and Aizle - Creates a Dry Aged Turbot, Jerusalem Artichoke, Vin Blanc, N25 caviar recipe in his newest restaurant LYLA. The dish features turbot that is dry aged on site and filled with a scallop mousse. This restaurant is situated on the old site of Michelin-starred 21212 by celebrated chef, the late Paul Kitching, which is now a seafood lead restaurant that focuses on fresh local produce.
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@PeggyStinson 27 күн бұрын
simple, elegant, invites me to bring all senses in. thanks for sharing this.
@Thestaffcanteen 25 күн бұрын
Thanks for a great comment
@Tennisisreallyfun Ай бұрын
Great combination of flavors, very unassuming on the palate but sumptuous nonetheless, and there’s a part of me that really loves the idea of the artichoke being sautéed in hazelnut oil specifically, as the tuber is so nutty in of itself, so using such a flavor forward nut oil will really reinforce its presence on the plate in its natural state (since the other form is pickled). Also, props to the chef for using N25 caviar, it’s perhaps some of the best caviar on the market today!!!
@Thestaffcanteen Ай бұрын
Well said!
@rcheskin Ай бұрын
Gorgeous. Kitchen looks sick as well.
@Thestaffcanteen Ай бұрын
It does!
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