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Turbot au gratin with curry and celery

The refreshing taste of the celery beautifully contrasts with the intense flavour of the curry.

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Allergens and dietary requirements

  • Celery
  • Fish
  • Sulphite
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

4
turbot fillet, 150 grams
50
g
butter
100
g
celery
25
g
onion
1
beef tomatoes, cut in brunoise
1
tbsp
curry powder
100
ml
dry white wine
300
ml
fish stock
1
tbsp
lovage, super finely chopped
4
tbsp
whipping cream, lightly whipped
as needed
salt and pepper

Scale recipe

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