Tender turbot with cauliflower duet on sea foam

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 4
  • 1 Cauliflower
  • 7-10 Tbsp Salt
  • 2 TEASPOONS Lemon juice
  • 150 ml Milk
  • 150 g Whipped cream
  • 70 g salted butter
  • 300 g Onions
  • 1 big apple
  • 1 TABLESPOON Butter
  • 200 ml Mussel stock or fish stock (e.g. on glass)
  • 200 ml White wine
  • 100 g Whipped cream
  • 7-10 Tbsp Salt
  • 100 ml White wine vinegar
  • 100 g Sea asparagus (or green asparagus)
  • 7-10 Tbsp Salt
  • 600 g Turbot fillet

Directions

  1. 1

    For the cauliflower duet, clean, wash and cut the cauliflower into florets. For the cauliflower couscous, cut off about 1 mm from the florets. Crumble finely in a mixer. Mix with about 1/2 tsp salt and 2 tsp lemon juice.

  2. 2

    For the cauliflower puree, chop the rest of the cauliflower and cook in 150 ml milk and 150 g cream for about 15 minutes until soft. Puree finely with a hand blender. Add 70 g butter, melt and stir in. Season to taste with salt if necessary.

  3. 3

    For the sea foam, peel and chop the onions. Wash, quarter, core and chop the apple. Heat 1 tablespoon butter in a pot. Sauté onions and apple in it. Add stock and wine, bring to the boil and reduce by half.

  4. 4

    Then add cream, bring to the boil and simmer for about 10 minutes. Season to taste with salt. Foam up with a hand blender shortly before serving.

  5. 5

    For the sea asparagus, boil 100 ml water and 100 ml white wine vinegar. Remove the pot from the heat and leave the sea asparagus to simmer for about 5 minutes (simmer the green asparagus in water for about 5 minutes).

  6. 6

    Lift out and allow to drain.

  7. 7

    For the turbot, mix 1 l cold water and 100 g salt. Soak the turbot fillet in it for 10 minutes. Lift out, cut into 4 pieces and cook in boiling water for 4-5 minutes. Arrange everything.

Nutrition Facts

KCAL
620 kcal
CARBS
17 g
FATS
41 g
PROTEINS
34 g