Turbot Fillet with Celery Cover on Saffron Tarragon Sauce and Homemade Noodles

5 from 5 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 212 kcal


celery puree

  • 200 g Fresh celery
  • 0,5 Lemon
  • 0,5 tsp Vitamin C
  • 80 g Cold butter
  • 1 pinch Salt


  • 5 Turbot
  • 1 tbsp Butter
  • 0,5 Lemon
  • 1 pinch Salt
  • 8 Celery sticks


  • 500 ml Fish stock
  • 1 tsp Food starch
  • 15 Saffron threads
  • 150 g Cold butter cubes
  • 3 tbsp Diced tomatoes fine
  • 1 tbsp Freshly chopped tarragon
  • 1 pinch Salt
  • 1 pinch Ground white pepper


  • 150 g Flour
  • 150 g Durum wheat semolina
  • 1 tsp Salt
  • 3 Eggs
  • 1 tbsp Oil
  • 1 tsp Dried tarragon


celery puree

  • For the celery puree, peel the celery and cut into small cubes. Place the celery cubes in cold water with the lemon juice.
  • Bring 6 dl water with salt and vitamin C to the boil, add the celery and cook until soft. Then drain and use a moulinette to make a puree from the celery cubes and the cold butter.

Turbot fillets

  • Place the turbot fillets on a buttered baking sheet, sour with lemon and season with salt. Spread the fish thinly with the celery puree.
  • Cut the celery into thin slices on the slicer. Cook until firm to the bite in boiling salted water and quench in ice water. Distribute these slices evenly on the puree.


  • For the sauce, simmer the fish stock to 2 dl. Thicken slightly with mixed starch, stir in saffron threads and butter.
  • Put the sauce for the fish on the tray and cook everything in the oven at 180 ° C for about 8 minutes. Add the tomato cubes and tarragon before serving and round off with salt and pepper.


  • Mix flour, semolina and salt for the pasta. Add eggs and oil and knead in. Knead the dough with the food processor for at least 5 minutes.
  • Use the pasta machine to make ribbon noodles from the dough and cook them to the bite for 8 minutes. After pouring off, mix generously with oil to prevent sticking.


Serving: 100gCalories: 212kcalCarbohydrates: 10.9gProtein: 2gFat: 18g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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