Turbot Served with Potato Ragout and Onion Gel
A recipe by chef Andre Tokev. Thursday, 6 May 2021, 16:45.
Ingredients
| 480 г | Turbot |
| 100 г | Breadcrumbs |
| 30 г | Spinach |
| 50 г | Butter |
| 2 г | Thyme |
| — | Pepper (turbot) |
| — | Salt (turbot) |
| 4 бр | Potatoes (ragout) |
| 80 г | Onion |
| 50 г | Butter (ragout) |
| 10 г | Sugar |
| 3 г | Paprika |
| — | Pepper (ragout) |
| — | Salt (ragout) |
| 100 г | Potatoes (chips) |
| 400 мл | Frying oil |
| 2 г | Garlic |
| — | Pepper (chips) |
| — | Salt (chips) |
| — | Green onion (onion gel) |
Instructions
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Turbot: Blend the breadcrumbs with the spinach until you get a green mixture. In a pan pre-heated with butter, sear the turbot with garlic and thyme, being careful not to over-fry it. Then remove it from the heat and sprinkle it with the herb breadcrumbs (the breadcrumbs with spinach).
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Potato and onion ragout: The raw potatoes and onion are sprinkled with a little fat and salt and baked in a preheated oven at 180 degrees until fully done. Cut the onion coarsely, halve the potatoes and scoop out the inner part. In a heated pan, caramelize the onion with sugar, add the potato and finally mount with butter.
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Potato chips: Blend the ready potato with a little salt and a clove of garlic. Spread it thinly over a silicone mat and leave it to dry. Then break it into a shape of your choice and fry it in heated fat at 210 degrees.
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Onion gel: Bake green onion in the oven until softened. Then blend it and add olive oil in a thin stream until it reaches the desired thickness.
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Plating is up to your choice.