Fish / shellfish

Turbot steak, barigoule artichokes and soubressade


Here is the recipe for turbot, barigoule artichokes and soubressade by Jean-François Pantaleon from Coretta restaurant for Albal

Ingredients for 4 persons :

  • 4 paving stones turbot 150 / 200g
  • 6 artichokes pepper
  • 1 soubressade
  • 1 long white turnip
  • 1 bunch of coriander
  • 2 lemons
  • 50g semi-salted butter
  • 1 onion
  • 40cl of white wine
  • 10cl of white chicken stock
  • 1 Albal 2in1 Cooking Bag

Turbot steak, barigoule artichokes and soubressade recipe

Turn the artichokes, put them in the Albal 2in1 Cooking Bag with half a bunch of coriander, the juice of half a lemon, chopped onion, 20cl of white wine, the white chicken stock and 25g of Butter. Season, close the Albal 2in1 Cooking Bag and place in the oven for 10 to 15 minutes at 180 ° c.

Place the turbot steaks in an Albal 2in1 Cooking Bag flat with the rest of the lemon, white wine and coriander. Add 25g of butter, salt and pepper. Bake for 10 minutes at 180 ° C. Reserve the cooking juices for the sauce (reduce and cream to consistency).

Make (using a mandolin) strips of turnips 2cm wide, 10cm long and 1mm thick.

Blanch and drain them. Place the previously reworked soubressade (like dough) at the end of a strip and form a roll. Repeat the operation to form a second roll.

Cut the artichokes in half and arrange four pieces with two rolls of soubressade. Place the turbot steak on the side and add sauce.

The chef's opinion: "The Albal 2in1 Cooking Bag allows you to cook fish without drying it out and to keep it warm until serving. The second advantage is the possibility of keeping the cooking juices to make a sauce. "

Video: Michelin star chef Graeme Cheevers creates a recipe of barbequed Scrabster turbot with mushrooms (October 2020).