John Myers
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Turbot in Potato Crust with Leipziger Allerlei
The perfect turbot in potato crust with leipziger allerlei recipe with a picture and simple step-by-step instructions.
For the fish farce:
- 200 g Fresh fish fillet
- 180 ml Cream
- 2 cl Sherry dry
- 0,5 Pc. Pressed lime
- Tabasco
- Salt and pepper
- 320 g Turbot fillets
- 100 g Fish farce
- 100 g Potato
- Nutmeg
Leipziger Allerlei:
- 12 Pc. Crayfish
- 10 g Butter
- 22 g Morels fresh
- 0,25 Pc. Diced shallot
- 300 ml Lobster stock
- 200 ml Veal jus
- 100 ml Cream
- 1 Pc. Tarragon stalks
- 5 g Lemon zest
- 5 ml Lemon juice
- 3 g Salt
Additionally:
- 1 tbsp Butter
- 100 g Morel
- 200 g Seasonal vegetables
- 80 ml Poultry butter
- 1 tbsp Chives rings
- 1 tsp Tarragon
Fish farce:
- Cut the fish fillet into small pieces – chop it well with cream, salt and Tabasco – pass through a sieve and season with sherry, lime juice and pepper
- Divide the fish into 4 pieces – salt, pepper and coat the top with fish farce – season the grated potato with salt, pepper and nutmeg – press the fish with the farce into the potatoes – remove and place the potato side down in a pan with the smaller Slowly cook the heat with the olive oil, butter and squeezed garlic. When the fillet is half fried, turn the fish over, remove the pan from the fire and let the fish steep for another 2 minutes.
Leipziger Allerlei:
- Place the crayfish in a large saucepan with boiling salted water for 2 minutes, then place in ice water. Loosen the tail meat of the cooled crayfish and remove the intestines. Melt the butter in a large pan over moderate heat. Add the crayfish carcasses, stir with a wooden spoon and crush the carcasses. Add the morels and shallots and sauté until tender. Pour the lobster stock and reduce the whole thing to about half. Then pour in the veal jus and reduce to approx. 300ml. Next stir in the cream, tarragon and lemon zest. Remove from heat and let stand covered for 20 minutes. Strain and season with lemon juice and salt.
Additionally:
- Melt the butter in a large pan and sauté the morels for 1 minute. Then add the vegetables, the crayfish tails and the poultry butter and warm up. Swirl carefully to glaze everything evenly. Swirl in herbs.
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