On fine fennel vegetables.
FOR 4 PORTIONS:
- 2 fennel tubers
- 100 g rhubarb
- 2 tbsp sugar
- 100 ml of fine-fruity olive oil
- black pepper (mill)
- 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.
PREPARATION TIME: approx. 30 minutes
PRO PORTION: approx. 610 kcal, 39 g protein, 44 g fat, 15 g carbohydrates