Chef Stuart Ralston from LYLA creates a Dry Aged Turbot, Jerusalem Artichoke, Vin Blanc, N25 recipe

Chef 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.
Why not follow Stuart here: www.thestaffcanteen.com/users...
Be inspired by his recipes here: www.thestaffcanteen.com/users...
The Staff Canteen is a website for professional chefs, which offers the best chef jobs across the UK, chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
www.thestaffcanteen.com
Stay updated and download Chef+ app by The Staff Canteen!
Apple (IOS): apps.apple.com/gb/app/chef-pl...
Android: play.google.com/store/apps/de...
Come and join us here!
Twitter: / canteentweets
Facebook: / thestaffcanteen
Instagram: / thestaffcanteen

[@PeggyStinson]

simple, elegant, invites me to bring all senses in. thanks for sharing this.

[@Thestaffcanteen]

Thanks for a great comment

[@Tennisisreallyfun]

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]

Well said!

[@rcheskin]

Gorgeous. Kitchen looks sick as well.

[@Thestaffcanteen]

It does!