Turbot with Cider
Gilles Tournadre, Flavors of France. Total time: 30 to 60 minutes. Preparation time: 15 minutes. Cooking time: 30 minutes. Difficulty: Average. Chef's Note: The turbot should be pan-fried in clarified butter on one side only.
⏱️ Prep: 15 min🍳 Cook: 30 min
Ingredients
| 2 | Turbot |
| 150 g | butter |
| 180 g | sugar |
| 180 g | cider vinegar |
| 40 g | clarified butter |
| 1 liter | cider |
| 500 ml | fish stock |
| 500 ml | crème fraîche or heavy cream |
| 100 ml | aged Calvados |
| 10 | large onions |
| 4 | Granny Smith apples |
| 2 | red bell peppers |
| — | Curry powder, salt, cinnamon |
Instructions
Method:
- Fillet the turbot;
- pour the fish stock and cider into a saucepan; let reduce for 20 minutes;
- peel and dice the apples and sauté them in a skillet until they are golden;
- bake the whole, unpeeled onions, with nothing added, for one hour in a baking dish in the oven; remove the flesh; cut the onions into slices; sauté them in 150 g butter to make a compote, adding the sugar so that the mixture caramelizes;
- deglaze with vinegar and let cook 20 minutes;
- cut the red peppers into small dice;
- strain the fish stock; add the cream and let cook 10 minutes;
- cover the turbot with the spice mixture (curry, salt and cinnamon) and sauté in 20 g clarified butter; place in the oven for a few minutes to finish cooking; arrange on plates.