John Myers
Fried Turbot with Artichokes, Basil & Tomato-basil Stock (Holger Bodendorf)
The perfect fried turbot with artichokes, basil & tomato-basil stock (holger bodendorf) recipe with a picture and simple step-by-step instructions.
- 5 tbsp Lukewarm water
- 1 Pc. Sweetener
- 2 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 Pc. Sprig of thyme
- 2 Pc. Artichokes
- 200 ml Poultry stock
- 50 ml Cream
- 1 Pc. Sprig of thyme
- 1 Pc. Shallot
- 1 Pc. Garlic clove crushed
- Olive oil
- Sea-Salt
- Pepper from the grinder
- 8 Pc. Powerads
- 1 Pc. Sprig of thyme
- 1 Pc. Garlic clove crushed
- Olive oil
- Sea-Salt
- Pepper from the grinder
- 500 g Peeled tomatoes
- 250 g Tomatoes
- 25 g Beetroot
- 100 ml Tomato juice
- 20 g Egg white
- 1 Bd Basil
- Sugar
- Sea-Salt
- Pepper from the grinder
- 320 g Turbot
- Olive oil
- Sea-Salt
- Dissolve the sweetener in the water, then add the remaining ingredients.
- Clean the artichokes and cut very thin slices from the center. Soak in the marinade.
- Chop the remaining artichokes into small pieces. Finely dice the shallot and sauté in olive oil. Add the artichokes and deglaze with the poultry stock and top up with the cream. Add the thyme and garlic. Cook the artichokes until soft. Remove the thyme and garlic. Puree in a blender and season to taste.
- Clean the Poweraden, cut in half and fry in a pan with the thyme and garlic, season.
- Bring all the ingredients, such as the tomatoes, the soy sauce, the beetroot juice, etc. to the boil for the tomato stock, let it steep for 3 hours. Then pass through a fine hair sieve, reduce by half, season to taste.
- Season the turbot and fry in olive oil for two minutes on each side.
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