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Poached Atlantic Turbot
recipe fileseafood & shellfishpoached atlantic turbot
Poached Atlantic Turbot
Serves 4

4 x 120 g Turbot fillet
500ml court - bouillon
2 pc eggs
1 pc egg yolk
60ml Champagne
20ml white wine
salt, pepper
240 g mashed potato
30 gr rucola leaves
20 gr shallots
15 gr Butter
1 pc lemon ( zest )
40 g salsify mousse
4 pc zucchini blossom filled with mushroom duxelles

Fine noodles deep fried for garnish

Fresh herb sprig

Poached Atlantic Turbot

Recipe by Joachim Textor

Poach the Turbot fillet in the court - bouillon ( add bit of the lemon juice )

Sauté the rucola leaves with the shallot in the butter and blend it with the mashed potatoes

Simmer the blanched lemon zest very slowly for 2 hours in a sugar syrup.
Beat the eggs and pour the Champagne and white wine to make a fluffy sabayon season it - you can add a little bit of the court bouillon too. Stud the Turbot with the lemon zest pieces and set on the fish on the mashed potatoes

Garnish with the zucchini flower and salsify mousse. Spoon the champagne sabayon over it Decorate with some fried fine noodles and fresh herb sprig.

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