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Grilled Turbot and Artichokes with Pineapple Sage-Infused OilTheWorldWideGourmet.com

Flavors of France

Total time: 15 to 30 min

Preheat the oven to 200° C (400° F)
Preparation time: 20 minutes
Cooking time: Under 15 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:68.7 kcal

Proteins:0.9 g

Fats:2 g

Carbohydrate:13.1 g

Fibers:1.3 g

Sugar:9.2 g

Cholesterol:4.4 mg

Sodium:25.2 mg

Calcium:15.9 mg

Energy:1345 kcal

Proteins:17.6 g

Fats:39.6 g

Carbohydrate:256.2 g

Fibers:26.3 g

Sugar:180.4 g

Cholesterol:86.2 mg

Sodium:492.9 mg

Calcium:311.5 mg

SIMILAR RECIPES

  • Turbot with Licorice and "Lard d'Arnad" Emulsion

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  • Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard Leaves

  • Rouelle of Wild Turbot with Sorrel

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

160

g

square cut portions of turbot

4

raw camus artichoke hearts

2

cooked artichoke hearts

20

g

butter

5

ml

ras el hanout (moroccan spice blend)

1

egg

25

g

fresh foie gras

100

g

fresh white breadcrumbs

120

g

olive oil

4

sprigs of pineapple sage

METHOD

  1. Using a round cutter, cut four 4 cm diameter discs from the cooked artichoke hearts.
  2. Purée the rest and combine with the foie gras. Put through a fine-mesh strainer and season. Mound some of the mixture on each disc and set aside in the refrigerator. Slice the raw artichoke hearts into thin strips. Set them aside in water acidulated with the juice of half a lemon to prevent them from darkening.
  3. Bread the stuffed artichokes by dipping them into beaten egg, season with salt and pepper, then dip them into the breadcrumbs and repeat. Deep fry in hot oil (180° C / 350° F) for 3 minutes. Drain.
  4. Mark the turbot on each side on a hot grill. Place in a baking dish and coat with a tablespoon of olive oil.
  5. Remove the leaves from the sage (reserving the 4 tops) and chop them finely. In a saucepan, heat the olive oil to 50° C (122° F) and add the sage. Purée in a blender and cool. Strain. Warm slightly just before serving.
  6. Place the turbot into a preheated 200° C (400° F) oven for 4 minutes.
  7. In a skillet, brown the sliced drained artichokes in browned butter. Let color slightly and add the ras-el-hanout. Combine well and correct the seasoning. Drain on paper towel.
  8. Scatter some sliced artichokes on one side of a plate and place the turbot on top. On the other side place a stuffed artichoke disc drizzled with sage-infused oil.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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