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Recipe turbot with rhubarb

Michelin star chef Paul Walsh creates three recipes with rabbit, halibut and rhubarb (April 2019).

Anonim

On fine fennel vegetables.

FOR 4 PORTIONS:

  • 2 fennel tubers
  • salt
  • 100 g rhubarb
  • 2 tbsp sugar
  • 100 ml of fine-fruity olive oil
  • salt
  • black pepper (mill)

Also:

  • about 6 tablespoons olive oil for searing
  • 4 turbot fillets (à 180 g)
  • chervil leaves

Wash 1 fennel, slice lengthwise into 1/2 cm thin slices (they should be held together by the stem).
Bring 2 water and salt to a boil in a large saucepan. Blanch fennel slices in portions for approx. 1 minute, quench in ice water, dry between kitchen paper.
Wash 3 rhubarb, brush, finely dice. Heat briefly with sugar in a pan until it dries water, but still remains crisp. Stir in olive oil, season.
4 Heat a little olive oil in a sufficiently large pan and sauté the fennel slices in portions. Season with salt and pepper. Heat the rest of the oil in a second pan, season the turbot fillets with salt and pepper and fry for about 2 minutes on both sides (depending on the thickness of the fillets).
Spread 5 fennel and turbot on 4 plates and cover with the rhubarb vinaigrette. Garnish with some chervil leaves and serve immediately.
DIFFICULTY: easy

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PREPARATION TIME: approx. 30 minutes

PRO PORTION: approx. 610 kcal, 39 g protein, 44 g fat, 15 g carbohydrates

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