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TURBOT

with asparagus from Pertuis and Jus Ostendaise

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Ingredients

For 10 servings

Turbot

1 turbot

50 ml Debic Roast & Fry

100 g Debic Traditional Butter

Jus Ostendaise (Ostend sauce)

50 Bouchot mussels

400 g mirepoix (celery and onion)

50 ml Debic Roast & Fry

750 ml white wine

5 sprigs of thyme

3 garlic cloves

800 ml Debic Cream 35%

250 g Debic Traditional Butter

50 hand peeled grey shrimps

10 Guillardeau oysters

50 g salmon egs

1 celeriac (brunoise)

1 lemon, the juice

salt

pepper

Asparagus from Pertuis

20 green asparagus from Pertuis

100 ml lemon oil

Garnish

spinach babyleaves

soda plant

Debic products used

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Debic Roast & Fry 1L

  • Contains 20% clarified butter
  • Gives natural butter taste and golden brown result
  • Practical bottle for convenient dosing
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Debic Traditional Butter 25KG

  • Made from fresh cream
  • For a wide variety of applications, both in horeca and bakery applications
  • With the natural and authentic flavor of butter in all its preparations
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Debic Cream 35% 1L

  • Suitable for cooking and whipping
  • Constant quality
  • Natural cream taste

Preparation

Turbot

Fillet and skin the turbot.

Portion to desired size.

Briefly fry the turbot in the Roast & Fry and let further simmer in the butter until done.

Jus Ostendaise (Ostend sauce)

Steam the Bouchot mussels until they open.

Strain the liquid through a fine sieve and reserve.

Sauté the mirepoix of celery and onion in the Roast & Fry.

Deglaze with the white wine.

Add the thyme, garlic, pepper and salt.

Add the mussel liquid and allow to reduce further.

Add the Cream and Butter to make a light sauce.

Finish the sauce with the mussels, the peeled grey shrimps, the oysters, the salmon eggs and the cooked celeriac brunoise.

Season with lemon juice, salt and pepper.

Asparagus from Pertuis

Clean the asparagus and blanch them in salted water.

Cool immediately in ice water and store.

Heat the asparagus in lemon oil.

Assembly

Arrange the asparagus on the plate.

Place the turbot on top.

Finish with the jus Ostendaise and all the garnishes.

Finish with the spinach babyleaves and soda plant.

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