Sections of steamed turbot, with candied garlic cloves, cream of shallots and bananas

• turbot
  1 X 1 kg 500
• bananas (not too ripe)
  2
• butter
  
• fresh cream
  
• garlic
  8 cloves
• chopped shallot
  2 tablespoons
• white vinegar
  
• salt freshly ground pepper
  

• Preparation time:20 minutes
• Cooking time:20 minutes

Cut the turbot into fine chunks, season with salt and pepper. Steam for 12 minutes.

Reduce the cream on the chopped shallot, with a drop of vinegar. Add the mashed potatoes of the two mixed bananas beforehand.

Also, confit the unpeeled garlic cloves in the butter for 20 minutes.

Coat the turbot with the sauce and arrange the garlic cloves around.

Source:a recipe by my friend Daguin, taken from Robert Courtine's Grand Jeu de la Cuisine