Gastronomixs

Turbot au gratin with curry and celery

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

Turbot au gratin with curry and celery

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Ingredients

4 x 150

g

turbot fillet

50

g

butter

100

g

celery

25

g

onion

1

 

beef tomato, finely diced (brunoise)

1

tbsp

mild curry powder

100

ml

dry white wine

300

ml

fish stock

1

tbsp

lovage, finely chopped

4

tbsp

lightly whipped cream

As needed:

 

salt and pepper

Preparation method

  • Finely dice the celery (brunoise).
  • Briefly blanch in salted water and then cool over iced water.
  • Allow to drain well and store in a closed container in the refrigerator.
  • Finely dice the onion (brunoise).
  • Melt half of the butter in a pan and gently fry the onion until soft and translucent.
  • Add the tomato and the curry and braise for two minutes with the lid on.
  • Add the white wine and cook for a further five minutes with the lid off.
  • Add the fish stock and cook for another eight minutes.
  • Pass the mixture through a fine-meshed sieve and leave to cool and store in the refrigerator.
  • Grease an oven-proof dish with butter.
  • Place the turbot fillets in the dish and brush the tops with some butter as well.
  • Season to taste with salt and pepper.
  • Bake the fillets in an oven at 180°C for eight minutes.
  • While the fish is in the oven, mix the celery with the finely chopped lovage.
  • Heat the curry sauce and mix in the semi-whipped cream.
  • Remove the turbot from the oven.
  • Cover the turbot with a layer of the celery and drizzle over the curry sauce.
  • Gratinee under the salamander grill until the sauce is a lovely golden brown.

Serving suggestions

  • As a main dish served with components of butterhead lettuce and potatoes.
  • As an entremets served with butter-braised lamb's lettuce and perhaps a little ginger.
  • Serve with a lovely pilaf rice.

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