Recipe: Turbot in Tempura

Name: Turbotin en tempura
Prep time: 30 min
Cook time: 20 min
Total time: 230 min
Yield: 4 portions
Ingredients: 1 turbotin sauvage les filets levésTempura a ma façon200 g de farine de riz bio300 g d'eau gazéifiéesel fin1 œuf entier battu15 g de levure chimiqueFarineCrème au Curcuma2 jaunes d'œufs15 cl d'huile de colza1 cuiller de moutarde fortesel fin et une cuiller à soupe de curcuma.Fines herbes ciselées2 l d'huile de friture

By chef patrick ★ ★ ★ ★ ★ 3.9/5 (7 reviews) Fishes

Prep 30 min

Cook 20 min

Rest 3h

Total 3h50

Servings 4 serv.

Ingredients for 4 servings

1 wild turbot fillets removed
Tempura my way
200 g organic rice flour
300 g sparkling water
fine salt
1 whole beaten egg
15 g baking powder
Flour
Turmeric Cream
2 egg yolks
15 cl rapeseed oil
1 spoon strong mustard
fine salt and one tablespoon of turmeric
Finely chopped herbs
2 l frying oil

Step-by-step directions

1- Cut your fillets into strips (3 cm long) salt and pepper and place in the fridge.

2- Prepare your tempura batter. Pour your flour into a bowl, salt it, add the baking powder then mix in the icy sparkling water, cover and let the baking powder work.

3- Prepare your sauce: In a bowl, place your two egg yolks then mix them with your spoon of mustard, add fine salt and the spoon of turmeric, then whip like a mayonnaise and add a little finely chopped herbs.

4- 5 minutes before serving, heat your oil to 180°C (th6), meanwhile, place your strips just floured in your tempura batter.
Then, dip the turbot diamonds one by one and as soon as they are well golden, place them on paper towel, salt slightly and serve immediately with the sauce on the side.

Turbot Turbotins