Turbot Cooked on the Bone with Hazelnuts, Cooked Ham, Tomato and Chard LeavesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: Under an hour
Difficulty: Requires a certain dexterity
Nutritional values
per 100 g
per portion
Energy:147.3 kcal
Proteins:16.2 g
Fats:4.2 g
Carbohydrate:10.9 g
Fibers:0.2 g
Sugar:10.6 g
Cholesterol:45.7 mg
Sodium:769.9 mg
Calcium:13.6 mg
Energy:590 kcal
Proteins:64.9 g
Fats:16.7 g
Carbohydrate:43.8 g
Fibers:0.8 g
Sugar:42.4 g
Cholesterol:183.2 mg
Sodium:3083.5 mg
Calcium:54.5 mg
SIMILAR RECIPES
Turbot with Licorice and "Lard d'Arnad" Emulsion
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Cod or Turbot Parcels, Japanese-Style
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
200
g
cooked ham
200
g
confit tomatoes (peeled and seeded)
100
ml
sherry
300
g
veal stock
olive oil
100
g
chard leaves
80
g
chopped hazelnuts
browned butter
turbot trimmings
new onions, green part only
METHOD
- The day before, prepare the dried tomato petals by cooking peeled seeded tomatoes in a very low oven;
- Cut the chard leaves into strips. Cut the ham into small squares. Coarsely chop the hazelnuts.
- Cut the turbot lengthwise into sections, reserving the head and trimmings for the jus.
- Brown the bones in olive oil; add the browned butter;
- Color them well; add the minced onion greens;
- Cook until very soft;
- Deglaze with sherry; reduce. Add the veal stock. Reduce to a silky consistency.
- Sweat the hazelnuts and tomatoes in olive oil;
- Add the chard leaves and cook until wilted; add the ham;
- Correct the seasoning.
- Sauté the turbot pieces in olive oil;
- Finish with butter;
- Once cooked, transfer to a rack.
- Place the garnish in the center of each plate;
- place the boned section of turbot on top; spoon on the sauce;
- Finish with fleur de sel, freshly ground pepper and chervil.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
