We are constantly on the lookout for excellent local produce, and this sustainably farmed turbot from Shandong province is one that is worth its salt. The turbot is processed with the Japanese Ikejime method, a humane technique that also preserves the quality of the meat, before resting in our chiller for 2 to 3 days.
 
The fillets are layer with a light farce made with turbot and buchot mussels from France, and sliced cucumber. It is then lightly steamed before given lashing of a sorrel beurre blanc sauce, buttery, but tinged with grassy aromas and a hint of acidity.
 
我们始终在寻找优质的本土食材，而这种来自山东，采用可持续方法养殖的多宝鱼，绝对是不可多得的美味佳品。我们用日本“Ikejime”方法加工处理活鱼，这不仅是一种人道的工艺，也能同时保证肉的新鲜度，随后我们将鱼肉放在冷柜中熟成2-3天。
 
我们在鱼肉中嵌入了用多宝鱼和法国Buchot青口贝制成的肉馅，覆上黄瓜片，将其轻蒸后，再浇入酸模白酱；整体口感充满浓郁奶香，也不失一丝草本的香气与酸度。