Turbot and broccoli dishes

In this fish dish, the chef uses broccoli in 4 variations: grated heads, roasted stems, a purée and cooked heads.

This recipe by Corentin Leverger, chef at Restaurant Sauvage in Pornichet, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 40 min
Cooking time: 35 min

Ingredients for theturbot and broccoli dish

400 g skinless turbot fillet (or 1 whole turbot weighing 1 kg)
3 broccoli
2 shallots
10 cl white wine
5 cl vinegar
100 g butter
5 g horseradish or wasabi
Fleur de sel
Salt and pepper

Steps for turbot and broccoli declination

Broccoli declension:
Grated broccoli heads: keep one or two heads aside to grate when preparing the dish.
Roasted stalks: peel the stalks to remove the fibrous part. Place one of the stalks in boiling salted water until melted, but not overcooked (save the cooking water). Cool in a glaze and cut into quarters. When ready to serve, brown both flat sides in a pan with a little butter.
Broccoli stems: cook 8 broccoli stems in the same pan of salted water used for the stem. Cool in a glaze, then set aside. When ready to serve, reheat in a pan of salted water (or with the stem in the frying pan).
Broccoli purée: plunge the remaining tops and stems into the pan of salted water. Once the pieces have melted, blend them with a little butter and season. Pour the purée into a saucepan. Reheat when ready to serve (wrap to prevent crusting).
White butter with horseradish: chop the shallots. Place in a saucepan with the white wine and vinegar of your choice and a pinch of salt. Reduce until almost dry. Remove from the heat and gradually add the butter, cut into small cubes. Grate the horseradish into the beurre blanc, adjust the seasoning and set aside. Be careful not to overheat the horseradish, as it may slice.
Turbot: Cut the turbot into quarters. Heat a frying pan with a little butter, season the turbot and brown both sides.
Arrange the purée on the plate, followed by the broccoli. Place the piece of turbot next to the purée and the roasted broccoli stalk balanced on the fish. Grate the broccoli heads onto the plate, then add the sauce and a pinch of fleur de sel.

For furtherinformation:

POPS, 96 avenue du Général de Gaulle, 44380 Pornichet
11.5/20 in the Livre des 109
Read Gault&Millau's review of POPS

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read