Composition of homegrown turbot and leeks with a hint of mustard and honey, restricted to Safari, Asiago Dop Aged Product of the Mountain fondue and smoked salmon roe

Fillet the turbot obtaining the 4 fillets, keeping it aside
headless skeleton. Clean the leeks thoroughly and place them in a baking pan whole, season them with oil, salt, pepper and cook them at 130 degrees for 20 minutes in a ventilated oven without covering them.
In a non-stick pan pour a drizzle of oil and a pinch of salt and sear the 4 turbot fillets,
obtaining a démi-cuit cooking; let the 4 fillets cool to room temperature and then
remove their skin.
Mix the mustard and honey, obtaining a homogeneous consistency. After cooking for 20 minutes, remove the leeks from the oven, wait for them to cool and, without removing them from the pan, sprinkle them
abundantly with the mustard and honey mixture; cook at 130 degrees for a further 20 minutes. Remove from the oven and allow to cool.

On a flat bench, carefully spread the pork net after washing and drying it. Assemble the leeks and turbot fillets on it, obtaining several layers of fish and leeks, roll everything with the pork net, making sure that it remains compact as it is rolled, obtaining a
compact roll. Close like a candy and lay it all on a sheet of aluminum foil by rolling it up
also in the same way, in order to compact the roll. Place in the refrigerator for about 1 hour so that it settles. Then remove the aluminium foil and cut the two surplus pig’s net with scissors; cook the roll on a non-stick frying pan without oil, blanching it over high heat, thus obtaining a burnished colour and complete sealing of the pork net.

N.B. Start blanching the pig’s net from the closure in order to seal it and continue until
get a uniform colour. The process is not for cooking, but for sealing. Store in
vacuum-packed refrigerator.

With a cleaver, divide the rhombus skeleton into pieces; in a large pan, brown it abundantly over high heat, then add the sprig of rosemary and bay leaf, spring onions, garlic, shallots and coarsely chopped apple. Continue to brown until
when all the ingredients have a brown colour and are well roasted. Then flambé everything with the Safari, add the vegetable broth and reduce everything to 2/4. Filter everything with the chinoise and reduce
lightly until you get a homogeneous restricted, salt and pepper to taste.

Tagliare a cubetti l’Asiago DOP Prodotto della Montagna ed immergerlo nel latte, lasciar riposare a temperatura ambiente per 1 ora. In a saucepan over a very low heat, melt the Asiago PDO Aged Product of the Mountain with the milk to obtain a homogeneous mixture, add the cream, a knob of butter, salt to taste and continue cooking over low heat for about 10 minutes using a whisk. to make everything homogeneous.
Remove from the heat and incorporate the 2 egg yolks, continuing to mix them with the help of the whisk.
Allow cooling, avoiding the formation of a crust on the surface. Pour the mixture into a
kitchen siphon by arming it with a can or two depending on the need and the density of the fondue.

Keep the fondue warm in a container with hot water. Cut a slice of the turbot and leek composition, about 4 cm thick, place it on a non-stick pan, sprinkle the surface with a drizzle of extra virgin olive oil and a pinch of salt, covering it with a circle of baking paper.
Heat in the oven at 120 large for 12 minutes before serving.
Warm up the turbot Safari Stock.
With the siphon, blow the Asiago PDO Aged Product of the Mountain fondue in the centre of the plate; with a large spatula, place the turbot and leek composition in the centre of the fondue after removing the parchment paper circle.
Sprinkle with the safari restricted to taste, arrange the smoked salmon eggs and finally complete the dish with Tatsoi leaves and begonia flowers.