Recipe: Turbot Fillet with Sorrel

1 In a large pot pour 4.25 qt (4 liters) of water with a small selection of garden ingredients thyme bay leaf herbs etc, salt lightly then bring to boil, plunge your bones and head, cook 20 minutes then turn off heat and let covered.
For the recipe proper;

2 In a saucepan pour your liquid cream with a small ladle of the broth you just made, let reduce slightly then add your finely sliced sorrel, salt lightly, pepper and add your nutmeg zest and at first boil, turn off heat and let covered.

3 30 minutes before serving lay your fillets on your work surface, salt, pepper then quickly pass them through rice flour.

4 In a large pan place a nice knob of butter and a splash of olive oil then when the mixture becomes "brown butter" place your fillets and cook them 3 minutes on each side (they must be nicely browned) then turn off heat, add your sliced almonds around them and cover.

5 There your guests are at the table, so reheat the sauce and the pan with the turbot fillets then arrange them on very hot plates topped with your almonds and the sorrel sauce all around.
And the bones you ask?
Well when your guests leave, carefully remove them from the broth and then remove by hand all the meat left not only on the bone but also in the head then all this cooked meat can for example serve you mixed with good mayonnaise to fill small tomatoes etc as for the broth, strain it and fill ice cube trays destination freezer this will make you good fumet ready in advance.
And don't forget: "Great cooking is also the art of using leftovers.