Turbot Fillet with Puree
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(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 9 ozs floury potatoes
- 4 cloves garlic cloves
- 1 bunch white Asparagus
- 2 Tbsps butter
- ⅓ cup milk
- 2 Tbsps olive oil
- 1 cup white wine
- 2 bay leaves
- 4 Juniper Berry
- 4 turbot fillet
- dried chili peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Plate, 1 Glass, 1 Brush, 1 deep bowl, 1 Tablespoon
Preparation steps
1.
Put the potatoes and whole garlic cloves in a large pot of salted water and boil until tender.
2.
Meanwhile, peel the tough outer skin from the asparagus stalks. Tie the asparagus into a bunch and lower into boiling salted water in a narrow pan so the stalks boil and the tips steam. Cook for about 15-20 minutes then remove from the pan, dress with the butter and set aside to keep warm.
3.
When the potatoes are cooked, peel them and pass through a potato ricer with the garlic cloves. Add the milk and olive oil, season with salt and pepper and set aside.
4.
Place the wine, bay leaves and juniper in the bottom of a steamer and lay the turbot fillets in the steamer basket. Season the fish with salt, pepper and chiili pepper and steam for 6-8 minutes or until the fish is just cooked through.
5.
Serve the fish on the potato and garlic puree with the asparagus alongside.
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