An amazing dish worthy of not just a festive, but a royal table! I'm not kidding... turbot is the favorite fish of the British royal family! I can only confirm that royals have excellent taste 😜. #cuckpad4
Ingredients: Turbot fillet, Green onion, Chives, Oil for frying, Flour, Salt, pepper, For sauce:, Shallot, Butter, Dry white sparkling wine, Fatty cream, Fish rich broth (fund), Crayfish necks or small shrimps (boiled) 125 gr, For mashed potatoes:, Potatoes, Spinach, Butter, Kefir
Cooking method:
Peel the potatoes and boil until tender in salted water. Add butter and kefir and mash the potatoes into a puree. Season the puree to taste.
Add the spinach leaves to the still hot puree, mix well and cover with a lid. Let stand for a while to soften the spinach.
Slice the green onion stalks thinly. Soak in ice water to make the onion twirl nicely.
For the sauce, melt 30 g of butter in a frying pan. Finely chop the shallot and fry a little. Don't let the onion brown too much.
Add broth, cream and sparkling wine to the onions. Reduce the sauce by one third. Season the sauce to taste.
Remove the sauce from the heat and add the crayfish tails.
Rub the fish fillet with salt and pepper. If the fillet is skinned, make shallow cuts in the skin in two places.
Lightly dust the fish with flour and fry in hot oil until tender.
Assemble the dish: put the mashed potatoes in the middle of the plate, put the fish on top. Pour the fish and mashed potatoes with sauce and garnish with swirled green onions and chives. Bon Appetit!