Gastronomixs

Turbot au gratin with curry and celery

This dish highlights the lovely flavours of celery and curry. The turbot is accompanied by simple vegetable garnishes which bring out all the flavours and create a perfect balance.

Serves 4.

Turbot au gratin with curry and celery

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Ingredients

100

g

celery, brunoise

50

g

butter

25

g

onions, brunoise

1

 

beef tomato, brunoise

1

tbsp

curry powder, mild

100

ml

white wine, dry

300

ml

fish stock

 

 

salt and pepper

500

g

spinach

100

g

shallot

 

 

salt

500

g

turnip

500

g

floury potatoes, peeled

100

g

butter

50

g

milk

 

 

salt

600

g

turbot (four fillets)

As needed:

 

butter

4

tbsp

cream, semi-whipped

As needed:

 

celery leaves

1

tbsp

lovage, finely chopped

As needed:

 

oil

 

 

salt and pepper

Preparation method: celery
  • Blanch the celery in salted water and then cool over iced water.
  • Allow to drain well and store in a closed container in the refrigerator.
Preparation method: curry sauce
  • 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.
Preparation method: spinach
  • Thoroughly wash the spinach.
  • Clean the shallot and finely chop.
Preparation method: mousseline
  • Peel the turnips and cut into pieces of equal size.
  • Cook the potatoes and turnip in salted water until tender.
  • Drain and then steam dry.
  • Mash the potatoes.
  • Heat the butter with the milk until it melts.
  • Stir the mixture into the mash.
  • Push the mash through a fine sieve to create a smooth mousseline.
Finishing & presentation
  • Grease an oven-proof dish with butter.
  • Place the turbot fillets in an oven dish and brush the tops of the fillets with some butter as well.
  • Season to taste with salt and pepper.
  • Bake the turbot 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.
  • Briefly fry the shallot in oil.
  • Add the spinach and fry briefly. Season to taste with salt.
  • Heat the mousseline and divide between the plates together with the spinach.
  • Place the gratineed turbot on the plates.
  • Garnish with the celery leaves.
  • You could also finish the dish with a roasted turnip vinaigrette.

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