Braised turbot seasoned with soya sauce

90 min
Type of dish: Fish
Temperature: Hot
Allergens
Fish
Fish
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Turbot 1.2 kg
Butter 0.02 kg
Plain flour 0.02 kg
Shallots 0.1 kg
White wine 0.02 l
Fumet 0.5 l
Soya sauce 0.01 l
Onion 0.5 kg
Bacon 0.05 kg
Cream 0.2 l
Carrots 0.1 kg
Leek 1.0 ud
Pods 0.1 kg
Bean sprouts 0.05 kg
Parsley 0.03 g
Table salt 3.0 g
Onion 0.033 kg
Green leek 0.333 ud
Parsley 0.0 g
Fish heads and bones 0.133 kg
Water 0.5 l
Elaboration

For the turbot:

  • Clean and ration the turbot.

For the sauce:

  • Prepare the soya sauce by lightly frying the shallots in butter, bind with some flour and splash some white wine, soya sauce and fumet (velouté + shallots + bean sprouts).

Garnish:

  • For the vegetables tempura: chop the leek, carrot and beans into julienne strips, blanch and rinse.
  • Prepare a frying batter (tempura)
  • Prepare a carbonara by softening the onion cut into julienne and then add the bacon, cut into strips, and then the cream. Thicken.

SET UP

  • Sear the turbot on the griddle and finish cooking by baking in the oven with some fumet and white wine.
  • Once the turbot is cooked, add the juice released during the braising to the sauce, stir and season.
  • Fry the tempured vegetables.
  • Plate up the turbot on top of the hot carbonara sauce.
  • Baste with the braising sauce.
  • Lastly, decorate with the tempured vegetables and chopped parsley.
Nutritional information (1 portion)
Fiber 19.38 g
Saturates 17.49 g
Monounsaturated fatty acids 16.5 g
Polyunsaturated fatty acids 6.23 g
Cholesterol 123.25 mg
Calcium 543.5 mg
Iron 10.39 mg
Zinc 3.2 mg
Vitamin A 865.69 ug
Vitamin C 134.64 g
Folic acid 490.51 ug
Salt (Sodium) 1019.59 mg
Sugars 43.51 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.