Turbot Fillets and Saffron Sauce with Mashed Artichokes and Carrots

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Turbot Fillets and Saffron Sauce with Mashed Artichokes and Carrots
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Health Score:
7,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in

Ingredients

for
4
Ingredients
500 grams Artichoke bottoms
Sea salt
400 milliliters Whipped cream
2 tablespoons butter
500 grams carrots
1 shallot
4 tablespoons olive oil
1 bay leaf
200 milliliters dry white wine
1 generous pinch Saffron
1 tablespoon Herb creme fraîche
freshly ground peppers
4 turbot fillet (each about 180 grams)
1 tablespoon finely chopped parsley
How healthy are the main ingredients?
carrotWhipped creamolive oilparsleyshallot

Preparation steps

1.

For the mashed artichokes, simmer artichokes in salted water about 5 minutes and drain. With a fork, mash artichokes, about 100 ml (approximately 1/3 cup) cream and 1 tablespoon butter until smooth. Season mashed artichokes with salt.

2.

For the mashed carrots, peel carrots and boil in salted water about 20 minutes. With a fork, mash carrots, about 100 ml (approximately 1/3 cup) cream and 1 tablespoon butter until smooth. Season mashed carrots with salt. For the saffron sauce, peel shallot and sauté in 1 tablespoon hot oil. Add bay leaf to shallot, deglaze pan with white wine and let boil down by about half. Remove bay leaf , stir in saffron threads and remaining cream and simmer until creamy. Stir herb creme fraiche into saffron sauce and season with salt and pepper.

3.

Season turbot fillets with pepper and gently sauté skin-side down until crisp, about 5 minutes. Turn fillets over and remove from heat. To serve, sprinkle turbot fillets with parsley and garnish with saffron sauce and mashed artichokes and carrots. Serve remaining sauce and mashed artichokes and carrots on the side.