Turbot in Potato-leek Nage
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g fish fillet (s) (turbot fillets or other)
- 1 leek, the white one
- 1 shallot (s), finely chopped
- 1 clove garlic, whole
- 200 g potato (s), cut into cubes
- 0.5 liter ½ cream
- 30 g butter
- 100 ml white wine
- 5 cl vermouth, Noilly Prat
- 1 cup tomato (s) - meat, diced
- chives
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Sauté the leek strips, shallot cubes, garlic clove, potato cubes in the butter and deglaze with white wine and Noilly Prat. Pour the broth (can also be vegetable broth or asparagus stock) and cream, cover and cook until soft and strain through a sieve.
- If necessary, dilute with a little broth and cream, season to taste and garnish with fresh herbs.
- Fry the fish fillet on both sides and cut into strips.
- Serving: Blanch some of the finest leek strips and the finest potato strips separately and sauté in a little butter. Place the leek and potato strips in the middle of a deep plate and place the fried fish fillet strips on top. Garnish with fresh herbs and a few diced tomato meat dipped in butter, pour the hot potato and leek nage over it.
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