John Myers
Fillet of Turbot with Slices of Hokkaido and Truffled Savoy Cabbage
The perfect fillet of turbot with slices of hokkaido and truffled savoy cabbage recipe with a picture and simple step-by-step instructions.
- 10 Pc. Turbot fillets
- With carcasses and heads
- 6 tbsp Olive oil
- 3 Pc. Bay leaves
- 1 bunch Parsley
- 1 Pc. Leek
- 1 tsp Peppercorns white
- 1 tsp Sea-Salt
- 1 Pc. Hokkaido pumpkin
- 1 Pc. Savoy cabbage head
- 2 tbsp Truffle butter
- 2 tbsp Butter
- 250 ml White wine
- 100 ml Cream
- Salt
- Pepper
- Roughly cut the green of the leek. Chop the parsley. Coarsely crush the peppercorns in a Möser. Heat 2 tablespoons of olive oil in a saucepan, add the fish heads, carcasses, leeks, bay leaves and pepper and roast. Deglaze with 200 ml of the white wine, add the sea salt. Fill up with 500 ml of water and simmer for 20 minutes with the lid closed on a low level.
- Then pour through a sieve and save the liquid, set aside.
- Cut the savoy cabbage into medium-fine strips and blanch in boiling salted water for 2 minutes. Chill in ice water, set aside.
- Cut the Hokkaido pumpkin into 15 equal slices and remove the seeds. Leave the bowl on because it will be eaten with you! Preheat the oven to 200 degrees and place the pumpkin slices on a baking sheet lined with baking paper and grill on the top shelf for about 8-10 minutes. They should be lightly tanned but not dark. Then salt, pepper and keep warm.
- In the meantime, heat the truffle butter in a saucepan and steam the savoy cabbage in it until it is cooked but still firm to the bite. Only then season with salt and pepper.
- Heat the olive oil in a pan, season the fish fillets with salt and pepper, mix and fry briefly on both sides over high heat. Keep warm.
- Heat the butter in the same pan, deglaze with 50 ml white wine and pour 100 ml of the fish stock. Thicken with cream and season with salt and pepper.
- Arrange three slices of Hokkaido on each plate in a fan shape, place the savoy cabbage next to it and arrange two fish fillets on top, drizzle with sauce and serve.
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