Magnus Nilsson Shows You The Right Way To Poach Turbot. Very Carefully.
Winter dishes must come naturally to chef Magnus Nilsson. We're talking about a guy whose acclaimed restaurant, Fäviken, is situated in the often frosty highlands of Sweden, after all. Preserving things for wintertime consumption was a major theme during Nilsson's debut episode on the Emmy Award-winning PBS series, Mind Of A Chef, last month. (Watch the full episode here.) In this exclusive online preview of the upcoming season finale (check your local listings for airtimes), Nilsson demonstrates his delicate technique for preparing one such wintery dish, poached turbot, with a summery twist: incorporating dried sunflower in multiple forms.
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