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Turbot with Cider Recipe
Turbot with Cider
Gilles Tournadre, Restaurant Gill, Normandie, France
Gilles Tournadre, Restaurant Gill, Normandie, France
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.
- 2 Turbot
- 150 g (5 oz.) butter
- 180 g (6 oz.) sugar
- 180 g (6 oz.) cider vinegar
- 40 g (3 tbsp.) clarified butter
- 1 liter (4 cups) cider
- 500 ml (2 cups) fish stock
- 500 ml (2 cups) crème fraîche or heavy cream
- 100 ml (3 1/2 oz.) aged Calvados
- 10 large onions
- 4 Granny Smith apples
- 2 red bell peppers
- Curry powder, salt, cinnamon
  1. Fillet the turbot;
  2. pour the fish stock and cider into a saucepan; let reduce for 20 minutes;
  3. peel and dice the apples and sauté them in a skillet until they are golden;
  4. 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;
  5. deglaze with vinegar and let cook 20 minutes;
  6. cut the red peppers into small dice;
  7. strain the fish stock; add the cream and let cook 10 minutes;
  8. 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.
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