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🍽️ Turbot fillets with rhubarb and chicory vegetable dish and fine butter sauce

485 kcal · 30 min · 4 servings

Turbot fillets with rhubarb and chicory vegetable dish and fine butter sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the rhubarb thoroughly.
  2. 2. Peel off the tough outer skin of the rhubarb.
  3. 3. Cut the rhubarb lengthwise into thin strips.
  4. 4. Remove the hard cores from the chicory.
  5. 5. Cut the chicory into 1 to 2 centimeter wide strips.
  6. 6. Heat 20 grams of butter in a large frying pan.
  7. 7. Add the sugar and the seeds from one vanilla pod to the hot butter.
  8. 8. Add the rhubarb and the chicory to the pan.
  9. 9. Sauté the vegetables until soft for 3 to 5 minutes.
  10. 10. Season the mixture with salt and pepper.
  11. 11. Taste and adjust with a little more sugar if necessary.
  12. 12. Peel the shallots.
  13. 13. Cut the shallots into thin strips.
  14. 14. Heat 2 tablespoons of butter in a separate pan.
  15. 15. Sauté the shallots in the butter until translucent.
  16. 16. Deglaze the shallots with white wine.
  17. 17. Add the fish stock.
  18. 18. Simmer the liquid until it has reduced by half.
  19. 19. Drizzle the turbot fillets with lemon juice.
  20. 20. Season the fillets with salt and pepper.
  21. 21. Heat clarified butter in a frying pan.
  22. 22. Fry the turbot fillets for approx. 2 minutes per side.
  23. 23. Pour the sauce through a fine sieve to remove the shallots.
  24. 24. Put the remaining cold butter into a tall container.
  25. 25. Pour the hot sauce over the butter.
  26. 26. Whisk the sauce with a hand blender until frothy.
  27. 27. Warm the serving plates.
  28. 28. Place the turbot fillets on the warmed plates.
  29. 29. Add the rhubarb and chicory vegetables.
  30. 30. Pour the frothed butter sauce over everything.
  31. 31. Garnish the dishes with lime zest.
  32. 32. Serve the dish immediately.

Nutrition per serving