Miso-Marinated Black Cod with Tomato and Asparagus
A recipe for Japan fans by Takumi Murase who works at "Megu" in Gstaad.
Marinated Turkey Skewers with Avocado and Orange Salad.
A wonderfully light dish, perfect for sizzling summer days.
Turkey:
| Ingredients (3 servings) | ||
|---|---|---|
| 1 | lime | |
| 300 | g | turkey breast |
| 2 | tablespoon(s) | olive oil |
| 2 | tablespoon(s) | honey mustard |
| 30 | g | fresh ginger |
| 2 | handful | garlic, peeled |
| 2 | tablespoon(s) | fresh coriander, chopped |
| 9 | wooden skewers | |
Salad:
| Ingredients (3 servings) | ||
|---|---|---|
| 3 | tablespoon(s) | honey mustard |
| sea salt | ||
| pepper | ||
| 1 | orange | |
| 2 | ripe avocado | |
| 3 | tablespoon(s) | olive oil |
- Cut the turkey meat into 9 long strips and put them lengthwise on wooden skewers.
- On a clean board which was not used to prep the raw meat, peel and finely dice the ginger and garlic, mix with the juice of a whole lime and the zest of half a lime, 2 tablespoons of olive oil, 2 tablespoons of honey mustard and the chopped coriander.
- Season the marinade with salt and pepper and pour over the skewers. Chill this for 2 hours in a refrigerator to allow to marinate.
- Fillet the orange, collect the juice. Peel avocados, cut in half and remove stone. Cut the flesh into cubes and add to the orange fillets.
- Make a dressing from 3 tablespoons of olive oil, honey mustard, orange juice, salt and pepper. Drain the skewers and fry on the grill for 4-5 minutes. Arrange avocado-orange salad and drizzle with dressing. Place the skewers on top to serve.