Turbot in Rhubarb Sauce
Ingredients
- Ingredients
- 7 ozs Strawberry Rhubarb
- 1 Endive
- 5 Tbsps butter
- 2 Tbsps sugar
- 1 Vanilla bean (seeds)
- Sea salt
- freshly ground peppers
- 7 Tbsps shallots
- 7 ozs white wine
- 4 ozs fish stock
- 4 turbot fillet (about 7 ounces)
- 1 Tbsp clarified butter
- 1 Lime (zest and juice)
Preparation steps
Rinse the rhubarb, peel, and cut into pieces about the width of the stalk. Cut the endive into strips approximately 1/2–1 inch wide.
Heat approximately 1-1/2 tablespoons of the butter in a pan with the sugar and vanilla bean seeds. Add the rhubarb and endive to the pan and sauté 3–5 minutes. Season with salt and pepper and possibly a little sugar.
For the sauce, peel the shallots, cut into thin strips, and sauté in 2 tablespoons butter. Deglaze the pan with white wine and fish stock, and simmer to reduce by half.
Drizzle the turbot fillets with lemon juice, season with salt and pepper, and sauté for about 2 minutes on each side in clarified butter. Pour the sauce through a sieve into a large bowl, add the remaining clarified butter and blend with an immersion blender. Arrange the fillets together with the vegetables and the sauce on warmed plates. Garnish with lime zest to serve.
