Recipe for turbot from Til Elise Fra Marius
In the cookbook “ØYA Myken Maten Menneskene”, Kerstin Marthinsen and Julie Luneborg write about life on a small island far out at sea. They’ve gathered recipes from island neighbours and chefs from across Helgeland. This recipe comes from chef Marius Martinsen at the restaurant Til Elise Fra Marius.
Julie Luneborg
Originally from Lierskogen near Drammen, Marius Martinsen now runs Til Elise Fra Marius in Utskarpen, a short drive west of Mo i Rana, together with Elise Rønning. He was a regular guest chef at Bruket Bord & Bar on Myken back when they hosted wine tastings paired with large tasting menus, in collaboration with sommelier Gyri Mentzoni.
Marius focuses on local ingredients in his menus, often sourcing fish and shellfish from nearby island fishermen. His food is flavourful, simple, and elegant.
Turbot
The recipe serves 4
Julie Luneborg
Ingredients
800 g turbot fillet
2 tbsp butter
Neutral oil
Lemon juice
Black pepper
Brine
1 litre cold water
100 g fine salt
Asparagus
6 asparagus stalks
Salt
Turbot and Asparagus Sauce
2 dl white wine
2 finely chopped shallots
2 tbsp elderflower vinegar (or any vinegar you have)
Asparagus trimmings – ends and peel
4 dl fish stock – preferably made from roasted turbot bones and head
1 dl heavy cream
100 g butter
Salt
Lemon juice
Preparation
Whisk together the water and salt for the brine until fully dissolved.
Fillet the turbot and cut into portions. Place the fillets in the brine for 10 minutes, then remove and pat dry with a cloth.
Snap off the woody ends of the asparagus and peel lightly from just below the tip downward. Blanch in salted water for one minute.
To make the sauce, reduce the wine, asparagus trimmings, shallots, and vinegar until about one-third of the liquid remains. Add the fish stock and simmer until the flavour is concentrated, then strain.
Stir in the cream and bring to a boil. Just before serving, whisk in the butter. Finish with salt, lemon juice, and, if desired, a touch of herbs or herb oil
Heat a pan with neutral oil. Place the fish skin-side down (the side where the skin was) and press gently with a spatula. Cook for about 3 minutes until a golden crust forms.
Once the fillet is evenly seared and crisp, remove the pan from the heat and add butter. Spoon the melted butter over the fish for 1 minute. Season with pepper and lemon juice to taste.
The book «ØYA Myken Maten Menneskene»
Julie Luneborg
Myken is a very special island. Just 13 people live there, far out at sea on the Helgeland coast—32 kilometres from the nearest neighbour on the mainland.
Now, authors Kerstin Marthinsen and Julie Luneborg have written “ØYA Myken Maten Menneskene”, a cookbook about life on a small island out at sea—meant to inspire joy in cooking and help build community in small coastal settlements.
You can find the cookbook at Mykenisland.com
