Turbot with Asparagus and Creamy Fish Sauce
Ingredients
- —150 g turbot fillet
- —8 white asparagus
- —3 g salt
- —40 g shallot
- —50 g fennel
- —150 ml dry white wine
- —200 ml fish stock
- —120 ml cream
- —10 g butter
- —white pepper
- —oyster leaves
- —samphire
- —sea fennel
Instructions
Peel the asparagus and trim the woody ends.
Bring a large pot of water with salt and the asparagus peels to a boil.
Strain the cooking water and briefly cook the asparagus.
Remove the pot from the heat and let the asparagus cook through in the hot water.
Roughly chop the shallot and fennel.
Bring the white wine to a boil with the shallot and fennel.
Add the fish stock and let it simmer gently to reduce.
Add the cream and continue to reduce until you have a smooth sauce.
Strain the sauce and season with white pepper and salt.
Poach the turbot fillets in the sauce for a few minutes.
Whisk the sauce until airy using an immersion blender and a small knob of cold butter.
Halve the asparagus and arrange them neatly on the plate.
Place the turbot on top of the asparagus.
Spoon the creamy sauce generously around the dish.
Garnish with the salty greens.
Serving Tip
A refined fish dish where tender turbot, mild asparagus, and an elegant, light cream sauce come together. Calm, pure, and perfectly balanced for a Metabolic dinner. This dish is at its best when served warm in a deep plate, allowing the creamy sauce to frame it softly.
Storage Tip
This dish is best enjoyed immediately after preparation and is not suitable for storage.