Filet de Turbot poêlé, un voile de parmesan épices, fumet réduit aux épices du pain.

For 4 – 5 personnes

Ingredients :

1,8 Kgof Label Rouge Turbot

1 leek, 1 bouquet garni, 1/2 l white wine, Salt, pepper

2 shallots

5 gr fresh ginger

Olive oil

1 cinnamon stick, 1/5 vanilla pod

1 dlcream

1 soup spoon of  Maïzéna (cornflour)

50 gr butter.

Cut the turbot fillets.

Crush the carcass and the head and put in cold water, and then drain.

Prepare a « fumet » with the leek, 1 dlof white wine, 1 bouquet garni, salt and pepper.

Cook 20 minutes. Let infuse during 20 minutes and filter.

Sauce : Slice thinly the 2 shallots, melt them in 5 cl of olive oil, add1 dlof white wine, 1 cinnamon stick, fresh ginger and 1/5 vanilla pod.

Reduce totally and add1 dlof cream. Reduce again, add the fumet and thicken with some Maïzena.

Finish with fresh butter and blend.

Parmesan preparation :

2 gingerbread slices, 60 gr butter, 30 gr grated parmesan, 1 sandwich loaf slice, 1 egg yolk.

Mix all the ingredients and spread between 2 kitchen foils of 2 mm.

Finishing :

Fry the turbot fillets in 5 cl of olive oil in a frying pan.

Put on each fillet a part of the parmesan preparation, and put in the salamander.

Serve with the sauce.

Photo: filet de turbot poêlé (Crédit : D3S – B.Cabannes)

Monsieur Gérard BESSON

Restaurant Gérard Besson : 5, rue Coq-Héron –75 001 PARIS – Tèl : 01 42 33 14 74