New| Curried Turbot in Leek Sauce | ||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||||||||||||||
Wash and julienne the 200 g of leeks, put them in a sauce pan with the oil and a pat of butter and cook until they are quite soft. Add cream and adjust for salt and pepper. Puree, then strain. Allow this cream to boil and if it should become too thick, thin it out with vegetable broth. Fillet the turbot and cut in into skinless scallops of about 120 g each. Slice the carrot, zucchini, asparagus and leek into ribbons. Boil the vegetables briefly, then shock them in ice water. Start the rice cooking in cold salted water and allow it to cook for about 18 minutes. Combine the flour and curry, use this mixture to coat the turbot and the vegetable ribbons and cook them in oil with salt and pepper. Place the black rice in ring molds on each plate. Remove molds, place fried fish on top and finish the dish with the vegetable ribbons and leek sauce. |
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