- 1 turbot weighing 1.5 kg
- 300 g morel mushrooms
- 50 g whole hazelnuts
- 1 shallot
- 60 g butter
- 150 g knuckle of veal
- 1 large onion
- 3 cl groundnut oil
- Thyme, bay leaf
- 3 cl white wine
- 25 cl demi-glace
- 60 g butter
- 30 g breadcrumbs
- 20 g ground hazelnuts
Fillet the turbot and remove the skin.
Divide into portions, season and form into small sausage shapes in cling-film.
Process the softened butter, breadcrumbs and ground hazelnuts.
Season with salt.
Roll this mixture out between two sheets of greaseproof paper using a rolling pin. Chill to set.
When set, cut out a rectangle of crust the size of the turbot “sausage”.
- Cut the veal knuckle into small pieces.
- Brown the pieces in oil.
- Add the chopped onion and gently fry the ingredients.
- Deglaze with white wine, reduce, add the demi-glace, thyme and bay leaf and cook for about an hour.
- Sieve through a fine strainer, deglaze and adjust seasoning.
The morel mushrooms:
Grill the hazelnuts in the oven and crush them coarsely.
Clean the morels and sauté them in butter.
Add a small quantity of finely chopped shallot and crushed hazelnuts.
Steam the turbot.
￼When cooked remove the cling-film.
Place the rectangle of crust on top and brown under a grill.
Place the morel mushrooms in the center of the plate, arrange the turbot on top and finish with a drizzle of jus.