Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil, a recipe from Guy Martin on the Worldwide Gourmet

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Recipes>Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil

Grilled Turbot and Artichokes with Pineapple Sage-Infused Oil Recipe

Recipe

Guy Martin, Restaurant Le Grand Véfour, Paris

Total time: 15 to 30 minutes

Preheat the oven to 200° C (400° F)
Preparation time: 20 minutes
Cooking time: Under 15 minutes

Difficulty: Easy

Ingredients

Ingredients for 4 servings

- 4 square-cut portions of Turbot, 160 g (6 oz.) each

- 2 cooked artichoke hearts

- 20 g (4 tsp.) butter

- 1 level tsp. Ras-el-hanout (Moroccan spice blend)

- 1 egg

- 25 g (1 oz.) fresh foie gras

- 100 g (3 1/2 oz.) fresh white breadcrumbs

- 120 g (4 oz.) olive oil

- 4 sprigs of pineapple Sage

Method

Using a round cutter, cut four 4 cm diameter discs from the cooked artichoke hearts.
Purée the rest and combine with the foie gras. Put through a fine-mesh strainer and season. Mound some of the mixture on each disc and set aside in the refrigerator. Slice the raw artichoke hearts into thin strips. Set them aside in water acidulated with the juice of half a lemon to prevent them from darkening.
Bread the stuffed artichokes by dipping them into beaten egg, season with salt and pepper, then dip them into the breadcrumbs and repeat. Deep fry in hot oil (180° C / 350° F) for 3 minutes. Drain.
Mark the turbot on each side on a hot grill. Place in a baking dish and coat with a tablespoon of olive oil.
Remove the leaves from the sage (reserving the 4 tops) and chop them finely. In a saucepan, heat the olive oil to 50° C (122° F) and add the sage. Purée in a blender and cool. Strain. Warm slightly just before serving.
Place the turbot into a preheated 200° C (400° F) oven for 4 minutes.
In a skillet, brown the sliced drained artichokes in browned butter. Let color slightly and add the ras-el-hanout. Combine well and correct the seasoning. Drain on paper towel.
Scatter some sliced artichokes on one side of a plate and place the turbot on top. On the other side place a stuffed artichoke disc drizzled with sage-infused oil.

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