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Recipes
 
Turbot Fillets with Rosemary and Basmati Rice
Serves : 4 person(s)
Ingredients
800  gms     Turbot, filleted
120  gms     Spinach
    Sprigs, rosemary
10  gms     Shallots, chopped
200  ml     Extra virgin olive oil
100  ml     Fish stock
200  gms     Basmati rice, cooked
    Tomato, peeled, seeded, diced
    Deep fried spinach leaves
30  gms     Nuts, pistachios, pine nuts, almonds
    Dried peach slices
      Salt
      Pepper
Preparation Method

Place the cooked rice in 4 individual molds and reserve. Sweat the shallots and spinach in 100 ml of olive oil. Season with salt and pepper. Reserve vegetables, draining off their oil into a casserole. Put the remaining 100 ml of olive oil in a pan with 4 rosemary sprigs and gently cook the turbot. Remove fish from pan and add this cooking oil and rosemary to the casserole with the oil from shallots and spinach. Add fish stock to casserole, warm it all together, strain, season and beat with hand mixer to emulsify. Place spinach on plate, turbot on top and rice on the side. Drizzle sauce all around the turbot and garnish with nuts and dried peaches. Decorate with deep-fried spinach leaves, diced tomato and 2 rosemary sprigs.






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