Olive-Crusted Turbot
Flavors of Portugal. By chef Joachim Koerper. Chef's Note: PREGADO com crosta de migas de azeitona preta. Total time: 15 to 30 minutes. Difficulty: Easy.
Ingredients
| 4 | turbot fillets, cleaned and skinned (150 g/5 oz. each) |
| 400 g | fresh spinach |
| 1 slice | artisanal bread |
| — | finely chopped fresh herbs (dill, chervil, chives, parsley) |
| 50 g | clarified butter |
| 50 g | thinly sliced black olives |
| 200 ml | fish stock |
| 100 ml | cream |
| 1 | egg yolk |
| 1 | shallot, minced |
| 100 ml | white wine |
| 25 g | butter |
| — | olive oil |
| 5 g | green olive crust with green olive paste (garnish) |
| — | salt |
| — | fleur de sel |
Instructions
Method
- Butter the bread with clarified butter and cut into 5 mm (1/4") cubes.
- Cook the fish in a little olive oil.
- Brush the fillets with egg yolk. Place the browned bread cubes on the top side only, spacing them out.
- Add the sliced olives. Grill under the broiler.
- Sauté the spinach with the remaining clarified butter and 1/2 shallot. Drain, season with salt and set aside.
- Sauté the remaining half shallot, add the wine and reduce until almost dry. Add the fish stock and cream; reduce by half.
- Strain; add the fresh herbs and butter. Correct the seasoning with salt.
Presentation
- Place the spinach in the center of the plate.
- Place the fish on top, with the bread side up.
- Pour the sauce around the fish and end with a drizzle of olive oil and a pinch of fleur de sel.
- Decorate with the green olive crust.