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Turbot soup with langoustine Recipe
Flavors of Italy
Cooking time: 30 minutes
Total time: 30 to 60 minutes
Preparation time: 20 minutes Cooking time: 30 minutes
Difficulty: Easy
Chef's Note
The soup is based on freshwater crayfish and turbot, garnished with a vegetable julienne and served in a broth made from the crayfish and turbot bones.
Ingredients
Ingredients for 4 servings
- 360 g (12 oz.) Turbot fillets
- Bones from the turbot
- 10 g (1/3 oz.) onion
- 10 g (1/3 oz.) leek
- 10 g (1/3 oz.) celery
- 500 ml (2 cups) dry white wine
- 5 peppercorns
- 1 sprig thyme
- 1 bay leaf
- 1 tbsp. olive oil
- 10 g (1/3 oz.) carrot julienne
- 10 g (1/3 oz.) zucchini julienne
- 10 g (1/3 oz.) cep mushroom julienne
Method
- Simmer the crayfish in salted boiling water for 2 minutes. Drain; remove the shells and intestinal thread.
- Put the crayfish shells, fish bones, onion, carrot, celery, pepper, thyme and bay leaf into a large saucepan and fry lightly in 1 tbsp. oil.
- Add the wine, cook until it has evaporated, then cover with water and simmer for 20 minutes.
- Strain the fumet (fish stock) and add salt if necessary.
- Pour it into a saucepan with the julienned vegetables; cook them for less than a minute and remove them.
- Cut the turbot fillets into pieces and season with salt. Sauté them in a dry nonstick pan. Arrange the crayfish in soup plates with the turbot fillets, cover with the vegetables, pour the fumet overtop and serve.
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