Turbot cutlets

INGREDIENTS

SERVES

4

METHOD


2 kg turbot
300 g almond potato
70 g butter
1 broccoli
1 shallot
2 dl red wine
3 l stock of beef or veal
Salt and pepper

Skin the fish and cut into cutlets, 3–4 cm thick. Fry the cutlets in oil for about 5 minutes
on each side.

Finely chop the shallot and frizzle soft in a kettle. Add red wine and reduce by half. Add the stock and reduce once more until 4–5 dl is left. Season with salt and pepper. Drain the sauce and stir in 1 tbs butter ahead of serving.

Peel the potatoes and boil in unsalted water. Mash the potatoes and stir in most of the
butter and a few tbs of water. (The purée is
supposed to have a liquid consistency).

Boil bouquets of broccoli in lightly salted water. Drain and use a hand blender to make purée. Add 1 tbs butter, season with salt and pepper.

Arrange 3–4 tbs potato purée on a plate with
2 tbs broccoli purée on top of it. Use fresh herbs for garnising. Arrange the fish on the plate and pour a couple tbs sauce over.

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