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Corman Artisan

Restaurateur

Fillet of turbot in a potato crust and saffron sauce with chicory in foil and semi-dried cherry tomatoes

4 servings

By Walter Zanoni, Chef, lecturer and consultant

Fillet of turbot in a potato crust

600 g Turbot filet
500 g Medium firm potatoes
40 g Liquid clarified butter 99,9 % fat
30 g cornstarch
4 g Thyme
250 g Chicory in foil
qb g Saffron sauce
10 g Liquid Clarified Butter with basil
Preparation time: 40 minutes
  • Coarsely grate the potatoes.
  • Put one side of the turbot fillet in starch and cover it with the potatoes.
  • Put the liquid Clarified Butter in a pan and bring to a temperature of 170°C.
  • Start frying the fish at the potato side until the potato is crispy.
  • Fry the other side until is is done.

Chicory in foil

350 g Chicory
20 g Liquid roasted butter 98 % fat
5 ml Apple vinegar
2,5 g Cane sugar
qb g Thyme
gb g Marjoram
2 g fine salt
Preparation time: 25 minutes
  • Cut the chicory in slices
  • Put this with the Liquid Roasted Butter and the rest of the ingredients in a sheet of foil.
  • Bake in the oven at 200°C for 15 minutes.

Saffron sauce

100 ml fish stock
0,1 g Saffron threads
5 g Liquid clarified butter 99,9 % fat
2 g cornstarch
Thick the stock with cornstarch and season to taste with saffron threads and salt, and emulsify the sauce with the Liquid Clarified Butter.

Liquid clarified butter with basil

200 g Liquid clarified butter 99,9 % fat
200 g Basil
  • Remove the leaves from the basil.
  • Put them in the pacojet with the butter and freeze.
  • Do this three times in the pacojet.

Fish stock

3000 ml Water
500 g Fish bones and pieces of white fish
50 g Liquid clarified butter 99,9 % fat
600 g Leeks
75 g onions
50 g mushrooms
qb g Aromatic herbs
200 g white wine
Preparation time: 30 minutes
  • Chop the bones and the pieces of white fish to pieces.
  • Finely slice the white part of the leeks and then the mushrooms.
  • Rinse it under cold running water and drain.
  • Heat the liquid Clarified Butter in a frying pan, add the vegetables and stir for a few minutes.
  • Add the fish and allow to evenly brown.
  • Pour in the wine and let it evaporate.
  • Proceed by adding cold water.
  • Bring to the boil, lower the heat, remove the foam and add the aromatic herbs (20g leeks and 2g white pepper).
  • Let it simmer for 20 minutes and remove the foam when necessary.
  • Filter the stock using a strainer and allow to cool quickly.

Finishing

  •  Serve with saffron sauce, chicory in foil and cherry tomatoes.
  •  Put tufts of Liquid Clarified Butter with basil on the plate.

Corman'products of the recipe

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