Turbot soup with langoustineTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:100 kcal
Proteins:6.3 g
Fats:2.6 g
Carbohydrate:3.3 g
Fibers:0.5 g
Sugar:0.7 g
Cholesterol:17.8 mg
Sodium:60.9 mg
Calcium:23 mg
Energy:243 kcal
Proteins:15.4 g
Fats:6.2 g
Carbohydrate:8.1 g
Fibers:1.3 g
Sugar:1.7 g
Cholesterol:43.2 mg
Sodium:147.9 mg
Calcium:55.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
360
g
turbot fillets
bones from the turbot
32
langoustine, scampi or dublin bay prawns
10
g
onion
10
g
leek
10
g
celery
500
ml
dry white wine
5
peppercorns
1
sprig thyme
1
bay leaf
15
ml
olive oil
10
g
carrot julienne
10
g
zucchini julienne
10
g
cep mushroom julienne
METHOD
- Simmer the crayfish in salted boiling water for 2 minutes. Drain; remove the shells and intestinal thread.
- Put the crayfish shells, fish bones, onion, carrot, celery, pepper, thyme and bay leaf into a large saucepan and fry lightly in 1 tbsp. oil.
- Add the wine, cook until it has evaporated, then cover with water and simmer for 20 minutes.
- Strain the fumet (fish stock) and add salt if necessary.
- Pour it into a saucepan with the julienned vegetables; cook them for less than a minute and remove them.
- Cut the turbot fillets into pieces and season with salt. Sauté them in a dry nonstick pan. Arrange the crayfish in soup plates with the turbot fillets, cover with the vegetables, pour the fumet overtop and serve.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
CHEF'S NOTES
The soup is based on freshwater crayfish and turbot, garnished with a vegetable julienne and served in a broth made from the crayfish and turbot bones.
