The Recipe of the month of our chef: July

Sliced Turbot Fish with prosecco Surlis sauce and mint flavoured zucchini


  • 1 turbot of about 1.5 kg
  • 1 glass of prosecco sur lis;
  • 0.5 kg of green zucchini;
  • 1 bunch of Roman mint;
  • 1 egg yolk;
  • 1 tablespoon of wasabi sauce;
  • oil, salt, pepper

fillet the turbot and obtain 4 portions, in the meantime cut the half-moon zucchini with a thickness of about 0.5 cm.
Heat the oil in a pan, and quickly cook the zucchini with salt, pepper and some mint leaves.
Scald the turbot fillets on both sides, fading them with the prosecco and cooking them.
In the meantime, prepare a mayonnaise with 1 egg yolk, salt, pepper, a bit of wasabi, adding olive oil in a row, always covering the same direction until the right consistency and density are obtained.
Serve placing the zucchini on the side of the dish, then placing the turbot with its cooking base and finally the mayonnaise to garnish.

Have fun and enjoy your meal.

Chef Marco Vignaga