Triple Turbot
Turbot with artichoke, grilled pepper, shrimp glacé and tomato coulis. Combined with a Straffe Hendrik Tripel.
Ingredients
-
3 fresh artichokes
-
150 g liquid flour
-
3 dl lemon juice
-
500 g turbot fillet
-
2 peeled peppers
-
1 kg shrimp heads
-
a sprig of thyme
-
2 bay leaves
-
1 teaspoon of tomato paste
-
50 g peeled grey shrimps
-
2 dl tomato passata
-
Pepper and salt
Instructions
-
Boil the artichokes for forty minutes in one and a half litres of water, with 150 grams of flour and 3 decilitres of lemon juice (à blanc).
-
Let them cool down and clear their bottoms, by taking away all the leaves. Cut out circles of about three centimetres in diameter from the bottoms and fry them briefly.
-
Divide the turbot into four portions, fry or grill them in a pan and then bake them for five minutes in a preheated oven at 180 °C.
-
Cut strips of sweet pepper and heat them up briefly (under the grill if necessary).
-
Boil the shrimp heads with one litre of water, a sprig of thyme, two bay leaves and add the tomato paste.
-
Leave it to infuse for twenty minutes, pass it around and let it reduce to a minimum. Let the passata boil for a while as well.
-
Season everything well with salt and pepper.
-
Finish off the turbot, artichokes, pepper strips and coulis with grey shrimps and the reduced shrimp gravy.