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14 2015

Travelers’ Choice Recipe – Haerlin’s Turbot with Pumpkin Coconut and Tamarind

Travelers’ Choice Restaurants represent the most delectable fine-dining venues across the globe, according to millions of traveler reviews and opinions on TripAdvisor. To celebrate the awards and inspire your next culinary adventure, we’re sharing recipes from some of this year’s winners to give you an at-home sampling before you book your reservation.
Travelers’ Choice Restaurant Winner: Restaurant Haerlin – Hamburg, Germany
“The restaurant in itself was amazing with soft modern dekor. The gourmet food was hard to decribe because it was so delisious and the service was impecable.This superb restaurant must be one of the best we have had the pleasure to try.”
Reviewed by TripAdvisor Traveler tripadviser163 from Bergen, Norway


Turbot with Pumpkin, Coconut, and Tamarind
Serves 10
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For the Turbot
  1. 28 oz (800 g) turbot filet
  2. 1½ fl oz (50 ml) olive oil
  3. 1 lime
  4. Salt & white pepper
For the Coconut-Lemongrass Sauce
  1. 3½ oz (100 g) butter
  2. 10½ oz (300 g) shallot strips
  3. 7 oz (200 g) big white mushrooms
  4. 1 oz (20 g) garlic
  5. 10 fl oz (300 ml) white wine
  6. 10 fl oz (300 ml) sake
  7. 2 pints (1 l) vegetable broth
  8. 24 stalks lemongrass
  9. 1 bundle coriander
  10. 10 stalks Thai basil
  11. 3½ oz (100 g) peeled ginger
  12. 10 lime leaves
  13. 4 fl oz (8 EL) “light” soy sauce (less salt)
  14. 2 pints (1 l) coconut milk
  15. 2 limes
  16. 6 oz (160 g) butter
  17. 1 (2 g) saffron
  18. Salt, sugar & espelette pepper
For the Tamarind Gel
  1. 5½ oz (150 g) lemon juice
  2. 5½ oz (150 g) lime juice
  3. 3½ oz (100 g) calamansi juice
  4. 3½ oz (100 g) yuzu juice
  5. 2 oz (50 g) chopped ginger
  6. 10½ oz (300 g) sugar syrup
  7. 3½ oz (100 g) tamarind paste
  8. ½ oz (15 g) agar agar
For the Pumpkin Purée
  1. 2¼ lb (1 kg) diced pumpkin
  2. 10½ oz (300 g) diced celery
  3. 7 oz (200 g) diced onions
  4. 5½ oz (150 g) butter
  5. 7 oz (200 g) cream
  6. 1 lime
For the Garnish
  1. 1 cucumber or 30 pepinos (sweet cucumbers)
  2. 10 pieces lobster meat
  3. 20 Indian cress leaves
  4. a little chive oil
For the Turbot
  1. Cut the turbot filet into 10 equal slices and season with salt and pepper.
  2. Heat the olive oil in a pan and fry the filets until translucent.
  3. Sprinkle with lime juice and glaze with frying oil.
For the Coconut-Lemongrass Sauce
  1. Heat butter in a pot. Cut mushrooms and garlic into strips and steam in the butter along with shallot strips. Pour white wine, sake and vegetable broth into pot and boil down.
  2. Chop lemongrass, coriander, Thai basil, ginger and lime leaves and add to pot. Add soy sauce, coconut milk and saffron.
  3. Allow the sauce to boil, strain and season with lime juice, salt, sugar and espelette pepper.
  4. To finish, dice the 6 oz. (160 g) butter and gradually add to sauce.
For the Tamarind Gel
  1. Mix all juices with sugar syrup and chopped ginger and bring to boil.
  2. Dissolve tamarind paste in the heated fond. Add agar agar and bring to boil.
  3. Strain the fond with a sieve, allow to cool and then blend in a Thermomix.
  4. Fill the tamarind gel into a dash bottle and keep it ready to use.
For the Pumpkin Purée
  1. Cut the peeled pumpkin into long, rectangular pieces.
  2. Use the food slicer to cut these pieces into long slices and the slices into long strips.
  3. Now measure out 17½ oz. (500 g) of the pumpkin strips. Cover these pumpkin strips with water.
  4. Add condiments and vinegar. Bring the fond to boil, allow to boil down slightly and then strain the mixture.
  5. Pour the pumpkin fond onto the pumpkin strips while hot and allow to draw.
  6. Now roll the pumpkin strips into spirals and lay them out.
  1. Plating: Place the turbot filets on the middle of the plate. Place a ball of pumpkin purée evenly onto the plate together with the pumpkin swirls, the lobster meat, the tamarind gel, the Indian cress leaves and sweet cucumbers. Froth up the coconut-lemongrass sauce and pour on. Sprinkle the chive oil around it.
Adapted from Restaurant Haerlin
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