Difficulty:[usr 3]
Drain and wash the turbot. Arrange it in a turbotière or an ovenproof dish. Peel and crumble the ginger.
Drizzle the turbot with the gin, add the ginger and 2 glasses of water. Bake in medium oven on th. 5/6 (180°C), about 15 minutes.
Arrange the scallops on a plate, season with salt and pepper.
Take the turbot out of the oven, remove it from the baking dish, let it rest, pour the cooking juices into a sauté pan and put it on high heat. When it simmers, poach the scallops in it for 1 minute on each side. Book on a clean cloth.
Remove the skins from the fish, remove the fillets, arrange them in a serving dish. Arrange the scallops on top harmoniously. Keep warm. Finish the sauce by incorporating the butter in a small amount over low heat. Adjust the seasoning and pour into a sauce boat.
My advice:If the sauce contains too much cooking waste when it is retrieved from the oven, pass it through a fine sieve and add a little crushed ginger that you saved at the start.
Joëlle's point of view:This recipe should be made from October to April, so that you only have to use fresh scallops. From May to September, you can use langoustines which you must then cook beforehand in a court-bouillon.
A creation of Hubert
Suggested wine:Meursault-charmes or Riesling.
