Braised turbot seasoned with soya sauce

90 min
Type of dish: Fish
Temperature: Hot
Seasonal period: July, August, September, October, November
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
Runner beans 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

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).


  • 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.


  • 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 7.79 g
Saturates 15.9 g
Monounsaturated fatty acids 15.6 g
Polyunsaturated fatty acids 4.19 g
Cholesterol 96.25 mg
Calcium 279.46 mg
Iron 5.34 mg
Zinc 1.67 mg
Vitamin A 529.85 ug
Vitamin C 56.22 g
Folic acid 186.2 ug
Salt (Sodium) 871.3 mg
Sugars 16.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.