Turbot Fillet with Celery Cover on Saffron Tarragon Sauce and Homemade Noodles
Servings: 5 people
celery puree
- 200 g Fresh celery
- 0,5 Lemon
- 0,5 tsp Vitamin C
- 80 g Cold butter
- 1 pinch Salt
fish
- 5 Turbot
- 1 tbsp Butter
- 0,5 Lemon
- 1 pinch Salt
- 8 Celery sticks
sauce
- 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
Pasta
- 150 g Flour
- 150 g Durum wheat semolina
- 1 tsp Salt
- 3 Eggs
- 1 tbsp Oil
- 1 tsp Dried tarragon
Serving: 100g | Calories: 212kcal | Carbohydrates: 10.9g | Protein: 2g | Fat: 18g