Turbot with beets and black truffle…

with beet and rosemary-seasoned squash sauces accompanied by Jerusalem artichoke chips 

CHEF MATTEO GIUDICI

Ingredients for 4 people: 

1 turbot weighing around 1.5kg, black truffle shavings, 800g beets, 1 garlic clove, 1 tablespoon extra-virgin olive oil, 1 large Jerusalem artichoke, rice flour as needed, peanut oil and salt as needed.

For the squash sauce : 200g of yellow squash, ½ a white onion, 1 rosemary twig, 1 tablespoon extra-virgin olive oil and vegetable broth as needed.

For the beet sauce : 1 beet, 1 tablespoon extra-virgin olive oil and salt as needed.

Directions:  

Clean and fillet the turbot into four pieces. Rub each of the four fillets with extra-virgin olive oil and salt and then split each into three sections.

Put the fish in a baking pan, sprinkle each with some black truffle shavings, cover with aluminum foil and bake for 10-13 minutes in an oven pre-heated to 180°C. The fish can also be cooked by sealing it in air-tight plastic with the black truffles and cooking in a thermostatic oven set at 58°C for 25 minutes.

Clean and slice the beet and then boil it in salted water until it is soft. Drain the water and then blend the beets in a mixer with 1 tablespoon of extra-virgin olive oil, adding some of the cooking water if necessary. Salt to taste.

Cut the squash into cubes and stew them in a pan with a trickle of oil, the thinly sliced onion and the rosemary, adding vegetable broth when necessary. Salt to taste. Remove the rosemary and blend in a mixer with the extra-virgin olive oil.

Clean the beets and quickly sauté them in a pan with a tablespoon of extra-virgin olive oil, a garlic clove and some salt.

If cooked in a seal-tight bag, remove the fish and dry it with a paper towel.

Prepare each dish alternating between the fish with beets and accompanied by the beet sauce, the squash sauce and the Jerusalem artichoke chips. Each dish can be garnished with leek powder and citrus.

Wine to pair: 

Franciacorta Rosé DOCG 

Rosé is a version that is permitted for producing a Franciacorta classified as being of a guaranteed and controlled origin (DOCG) as long as it undergoes secondary fermentation in the bottle and residue is removed by disgorgement. Franciacorta Rosé has a fine and intense effervescence and a more or less intense pink color. The aroma is fine, delicate, broad and complex with typical Pinot Noir scents and notes from secondary fermentation in the bottle. It is flavorful, fresh, fine and harmonic.

Depending on the sugar dosage, Franciacorta Rosé can be Zero Dosage, Extra Brut, Brut, Extra Dry, Dry, Sec and Demi-Sec.

Area of production: in the province of Brescia, in the quality soils in the towns of Paratico, Capriolo, Adro, Erbusco, Cortefranca, Iseo, Ome, Monticelli Brusati, Rodengo Saiano, Paderno Franciacorta, Passirano, Provaglio d’Iseo, Cellatica and Gussago, as well as in an area that includes the towns of Cologne, Coccaglio, Rovato, Cazzago San Martino and Brescia. Excluded are areas that are not sunny enough or are at the bottle of a valley, humid areas near rivers, streams or lakes and vineyards above an altitude of 550m.

Grape varieties: The percentage of Pinot Noir fermented in the skins must be at least 25% of the total, while the rest is Chardonnay with a possible addition of a small amount of Pinot Bianco.

Winemaking method: The grapes must be turned into must exclusively through direct pressing without any destemming of the grapes, except for the Pinot Noir which is fermented in the skins. The use of oak barrels is allowed for fermentation and aging. The time the wine must sit on the lees begins when the wine is bottled and lasts until it is disgorged after a minimum of 24 months. Franciacorta Rosé can be made mixing wines of different colors.

Serving temperature: 8°C.

THIS RECIPE IS OFFERED BY CONSORZIO DI TUTELA FRANCIACORTA