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Ingredients
Roasted Turbot with Rosemary and Chanterelles
- For the fish
- 4 turbot fillet (about 150 grams)
- 2 Tbsps vegetable oil
- 2 garlic cloves
- 2 rosemary
- 200 grams Chanterelle
- 2 Tbsps butter
- salt
- freshly ground peppers
- For the aspic
- 1 bay leaf
- 2 carrots
- 1 yellow Bell pepper
- 1 red Bell pepper
- 100 grams Lentils
- 100 milliliters white wine
- 300 milliliters Vegetable broth
- 5 sheets gelatin
To make the aspic, soak the lentils overnight.
Soak the gelatin in cold water.
Bring broth to a boil. Simmer the lentils in broth with the bay leaf, about 20 minutes.
Meanwhile, rinse bell peppers, cut in half, remove seeds and cut into small cubes.
Peel the carrots and cut into small cubes. Add bell peppers, carrots and white wine to the lentils and simmer about 5 minutes. Then remove from heat, discard bay leaf and stir in squeezed gelatin. Season with salt and pepper. Line a flat 12 x 20 cm (approximately 5 x 8-inch) pan with plastic wrap and pour in the aspic. Refrigerate for 3 hours, making sure the gelatin is incorporated.
Rinse fish and pat dry.
Clean the chanterelles.
Peel garlic cloves and chop finely.
Season fish with salt and pepper. Sauté in a pan with the rosemary sprigs and garlic in hot oil. Cook 1–2 minutes on each side until golden brown, being careful not to overcook.
Sauté garlic and chanterelles in butter. Add salt and pepper.
Unmold the aspic, cut lengthwise into strips, and distribute on plates. Arrange the fish and chanterelles on top to serve.