Turbot with Sage and Prosciutto on Vegetable Puree
Ingredients
- For the puree
- 250 grams starchy potatoes
- 2 carrots
- salt
- 75 milliliters milk
- 2 Tbsps butter
- 1 handful Arugula
- For the vinaigrette
- 40 grams dried Tomatoes (in oil)
- 2 Tbsps olive oil
- 3 sprigs thyme
- 1 Tbsp lemon juice
- salt
- cayenne pepper
- For the fish
- 600 grams turbot fillet (ready to cook)
- peppers (ground)
- 4 slices Prosciutto
- 4 Sage
- 2 Tbsps olive oil
Preparation steps
For the puree, peel the potatoes and carrots, coarsely chop and let simmer in salted water for about 20 minutes.
For the vinaigrette, chop tomatoes finely. Mix with the oil and finely chopped thyme leaves and season with lemon juice, salt and cayenne pepper.
Rinse the turbot, pat dry and cut into 4 equal sized pieces. Season with pepper and wrap each with a slice of prosciutto. Place a sage leaf on top and affix with a toothpick. Cook in hot oil on both sides for 1-2 minutes, remove from the heat and let rest a few minutes.
Drain the vegetables well and mash roughly. Boil the milk and stir with the cold butter into the vegetable puree. Rinse arugula, pat dry, chop coarsely, and fold into the puree. Season with salt and center puree on each plate. If desired, use a biscuit cutter or baking ring to mold puree onto plates, then place a piece of turbot on top (remove toothpick before serving). Serve drizzled with the tomato vinaigrette.
