For chefs - Callas Confiture

Turbot & red onion confit

Ingredients

4 turbot fillets (approx. 100 g each)
1 bunch of salsify
250 ml chardonnay vinegar
1 large cevennes onion
Pickle: coriander, sushi vinegar, curry, saffron, ginger
50g red onion confit
A few springs of dill

Preparation

Peel and rinse the salsify. Cut it into equal pieces, then simmer them in a pan with a knob of butter and the chardonnay vinegar. The salsify will be ready once the liquid has evaporated and become almost syrupy.

Clean and halve the cevennes onion, vacuum pack with the pickle and let it rest for 24 hours.

Bake the two turbot fillets.

Place a spoonful of onion confit in the middle of the plate, cover with the turbot fillet and arrange the salsify, onions and dill on top

Roasted carrot platter with pumpkin and maple sirup fruit butter

Ingredients

500 g medium carrots, scrubbed and clean
100 g fresh cranberries
4 tbsp of @callasconfiture Pumpkin and Maple sirup Fruit butter
zest of ½ large orange
30 ml / 2 tbsp olive oil
3 tsp harissa paste, adjust to taste (strength varies!)
a few springs of lemon thyme
1 garlic clove, finely grated
salt, adjust to taste
black pepper
20 g almond flakes

Preparation

Set the oven to 170° C and line a baking tray with baking paper.
Trim the green tops off the carrots and cut carrots into halves lengthwise.
Coat cranberries in 1 tbsp of Callas Pumpkin Fruit butter and mix in orange zest.
In a separate bowl, combine olive oil, 3 tbsp Pumpkin and Maple sirup Fruitbutter, harissa paste, thyme leaves (about 1 tbsp), garlic, salt and a good pinch of black pepper.
Coat dry carrots in the mixture and space them out on a the baking tray & place cranberries at the other end of the tray
Roast for about 20-25 minutes, until carrots are tender and the exterior slightly caramelized and cranberries are soft and jammy.
Toast almonds lightly in a hot pan until lightly browned and fragrant.
Place roasted carrots and cranberries on a large serving platter.
Sprinkle with toasted almonds and fresh thyme