***** CODE PUB = PUB_B *****
Turbot soup with langoustine Recipe
Turbot soup with langoustine
Gualtiero Marchesi, L'Albereta, Italie
Gualtiero Marchesi, L'Albereta, Italie
Flavors of Italy
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 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
  1. Simmer the crayfish in salted boiling water for 2 minutes. Drain; remove the shells and intestinal thread.
  2. 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.
  3. Add the wine, cook until it has evaporated, then cover with water and simmer for 20 minutes.
  4. Strain the fumet (fish stock) and add salt if necessary.
  5. Pour it into a saucepan with the julienned vegetables; cook them for less than a minute and remove them.
  6. 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.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****