Recipe: Turbot Fillet Cooked Meunière

Name: Turbot Fillet Cooked Meunière
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Fondue d'endives et dés de chorizoConcassée de cacahuètes torréfiées et câpres4 filets de turbotin de ligne (si possible)180 g environ; 3 belles endives pleine terre essuyées; 30 g de chorizo; 10 cl de jus de volaille ou de veau(préparé); 50 g de cacahuètes juste torréfiées a la poêle; 30 g de câpres; beurre fin; huile d'olives; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.4/5 (14 reviews) Fishes

Prep 10 min

Cook 15 min

Total 25 min

Servings 4 serv.

Ingredients for 4 servings

Endive Fondue and Chorizo DiceCrushed Roasted Peanuts and Capers

4 wild turbot fillets (if possible) 180 g approximately
3 beautiful full-earth endives wiped dry
30 g of chorizo
10 cl of poultry or veal stock (prepared)
50 g of peanuts just roasted in a pan
30 g of capers
fine butter
olive oil
salt and freshly ground pepper

Step-by-step directions

1 In a fairly thick pan, add a generous knob of butter and a spoon of olive oil, when the mixture is foamy, place your turbot fillets, salt and pepper and cook 5 minutes on each side (they should be colored without burning the butter) then remove to a small plate and cover with aluminum foil and keep your pan with the remaining butter.

2 On your work surface, open your endives in 2 remove the core and slice them finely in the height.

3 Put your pan back on the heat then "wilt" your sliced endives, salt and pepper cover for 5 minutes then pour your poultry stock, let reduce by half then add the diced chorizo.

4 Then and just to reheat them, place your 4 fish fillets on top, top them with the crushed peanuts and your capers and covered let just come to a boil.

5 Then arrange harmoniously on your hot plates
*You can also prepare this recipe with Brill, Monkfish or freshwater fish.

Endives Filet de poisson Meunière Turbot Poisson aux endives