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Recipe : ** Grilled Turbot And Artichokes With Pineapple Sage-Infused Oil

Grilled Turbot And Artichokes With Pineapple Sage-Infused Oil
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    15 min
  • Difficulty
    Very easy
  • Pause
    20 min
  • Ready in
    55 min
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • 4 raw camus artichoke hearts
  • 2 cooked artichoke hearts
  • 1 level teaspoons ras-el-hanout (moroccan spice blend)
  • 1 egg
  • 4 sprigs of pineapple
  • sage
  • 650 g (in 4 square-cut portions) of turbot
  • 20 g butter
  • 25 g fresh foie gras
  • 100 g fresh white breadcrumbs
  • 120 ml olive oil

  • Recipe preparation steps

  • 1
    Using a round cutter, cut four 4 cm diameter discs from the cooked artichoke hearts. 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.
  • 2
    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 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 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 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.
  • Ready !