- 8 small Japanese or golden turnips (see note)
- 100 gm unsalted butter
- 1 tbsp tbsp white soy sauce (see note)
- 50 gm brook trout roe
- 150 gm turnip leaves (see note)
- 2 tbsp crème fraîche, cultured cream or pouring cream
- 1Place turnips in a small saucepan with butter, soy and 100ml water and bring to a gentle simmer over medium heat. Cover and cook until turnips are glazed and tender but still have some bite (8-10 minutes). Remove from cooking liquid and remove stems by cutting a small cone shaped piece from the the top of each turnip. Fill turnips with brook trout roe and set aside.
- 2For turnip leaf cream, blanch turnip leaves until just wilted (45 seconds to 1 minute), refresh in iced water, drain and squeeze moisture from leaves. Combine leaves with crème fraiche, cultured cream or cream in a small blender and blend on high speed until very smooth (3-5 minutes).
- 3To serve, place a little turnip leaf cream on each serving plate and arrange turnips on top.
Note Japanese turnips are grown by specialist growers such as Petite Bouche and can be ordered from select greengrocers. Brook trout roe is available from select seafood suppliers. Turnip leaves can be ordered from greengrocers. White soy sauce is available from select Japanese grocers and online from Good Grub Hub.
Watch Dan Hunter from Melbourne's Brae restaurant make the turnip and brook trout roe recipe live from the Harvey Norman Gourmet Institute Event on June 10 at Domayne Chadstone in an exclusive video on the Harvey Norman website.
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