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Recipe : *** Turbot Cooked On The Bone With Hazelnuts, Cooked Ham, Tomato And Chard Leaves

Turbot Cooked On The Bone With Hazelnuts, Cooked Ham, Tomato And Chard Leaves
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Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    50 min
  • Ready in
    1 h 20
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

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  • new onions
  • browned butter
  • turbot trimmings
  • olive oil
  • 800 g turbot
  • 200 g cooked ham
  • 200 g confit tomatoes
  • 100 g chard leaves
  • 80 g chopped hazelnuts
  • 100 ml sherry
  • 300 ml veal stock

  • Recipe preparation steps

  • 1
    The day before, prepare the dried tomato petals by cooking peeled seeded tomatoes in a very low oven
  • 2
    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.
  • 3
    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.
  • 4
    Garnish: 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.
  • 5
    Finishing and presentation: 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.
  • Ready !