Seared Turbot With Celeriac, Brown Shrimp, Mussels And Shellfish Velouté

9 faves
More from this source
Great British Chefs
Nutrition per serving    (USDA % daily values)
CAL
1687
FAT
345%
CHOL
254%
SOD
112%
Uploaded by: Great British Chefs

Comments

Add a comment

Ingredients for 4 servings

4 turbot fillets, 170g each

rapeseed oil

salt

100 g of brown shrimp

1 knob of butter

1/2 lemon, juice only

3 banana shallots, finely sliced

2 garlic cloves, finely sliced

100 g of button mushrooms, finely sliced

1/2 fennel, finely sliced

4 parsley stalks

1 sprig of fresh thyme

300 ml of white wine

200 ml of dry vermouth

600 ml of shellfish stock

150 g of double cream

white pepper

4 sprigs of tarragon

30 g of butter

1 head of celeriac, peeled, small dice

400 ml of cream

400 ml of full-fat milk

1/4 tsp of ground nutmeg

kale, bunch

1 garlic clove, minced

300 ml of double cream

500 g of mussels

2 banana shallots, finely sliced

1 celery stick, finely sliced

200 ml of white wine

45 ml of dry vermouth

3 parsley stalks

2 sprigs of fresh tarragon

200 g of Romanesco florets

8 baby leeks

20 g of butter

1 handful of red vein sorrel leaves

You might also like

Turbot Fish In Tomato Sauce (Breaded Fish Recipe)
Pham Fatale
Sauteed Turbot With Braised Endive, Celery Root...
Epicurious
Turbot Poached In Red Wine With Pommes PuréE
BBC Good Food
Whole Roast Turbot With Fennel, Tarragon And Lemon
Great British Chefs
Steamed Turbot Fillets With Potatoes And Turnips
Not Eating Out in New York
Turbot, Spiced Mussel And Clam Broth
Great British Chefs
Turbot With Asparagus And Bertolli Balsamic Vin...
Bertolli
Roman-Style Fish Soup (Zuppa Di Pesce Alla Romana)
Epicurious
Bouillabaisse
Epicurious
Brioche Crusted Fish With Jerusalem Artichoke P...
Epicurious