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Supremes of turbot in a vegetable infusion with cider and turmeric


Ingredients:4 people
  • turbotin (net fillet weight)
    600 g
  • shelled mussels
    400 g
  • butter
    120g
  • Pollack
    150 g
  • egg
    1
  • fresh cream
    20 cl
  • turmeric
    1 pinch
  • leek (white)
    1
  • pistachios
    100 g
  • vegetable broth
    20 cl
  • sweet cider
    20 cl
  • red pepper
    1
  • blue poppy seed
    1 tablespoon
  • gray peppercorns
  • fine salt


Preparation:


    Difficulty:[usr 2]

    Cut the white leek into julienne strips, sweat in a little butter.

    Trim the red pepper, dice and blanch.

    Foam:

    Roast the pistachios, rub them with salt, crush. Mix the salted and peppered pollack flesh, add an egg white, the cream and the pistachios.

    Flan:

    Line 10 individual circles with the molds around them, garnish the center with the mousse, bake in a hot oven for 10 to 12 minutes.

    Sauce:

    Reduce the vegetable broth and the cider by 2/3, add the remaining cream and the turmeric, reduce again, then beat in the butter.

    Poach the turbot supremes in the cider sauce and cook over low heat for 6 to 7 minutes, decant, filter, add the red pepper brunoise.

    Training:

    Place a spoonful of leek fondue in the center of the plate, place 2 turbot supremes on top, then place a mussel flan next to it, surround with a bead of sauce.

    Sprinkle with some blue poppy seeds.

    Variation:Steam the whole turbot, then lift the fillets as you go.

    Chef Hubert's Culinary Ideas