Turbot Soup With Langoustine

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

30 min
Ready in

50 min

Difficulty
Price

Recipe
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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.

Recipe's Ingredients

bones from the turbot
32 langoustine,scampi or dublin bay prawns
5 peppercorns
1 sprig thyme
1 bay leaf
1 tablespoon olive oil
350 g turbot fillets

10 g onion
10 g leek
10 g carrot in julienne strips
10 g celery
10 g zucchini in julienne strips
10 g cep mushroom in julienne strips
500 ml dry white wine

Recipe preparation steps
1

Simmer the crayfish in salted boiling water for 2 minutes. Drain, remove the shells and intestinal thread.
2

Put the crayfish shells, fish bones, onion, carrot, celery, pepper, thyme and bay leaf into a large saucepan and fry lightly in 1 tablespoon oil. Add the wine, cook until it has evaporated, then cover with water and simmer for 20 minutes.
3

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.
4

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.
Ready !