Légende bordeaux red
Accompanied by turbot in " Matelote" wine sauce and split peas
Created by the Chef at Lafite
Ingredients
- 4 turbot fillets
- "Matelote" wine sauce :
- 2 shallots
- 1 onion
- 1 carrot
- 1 garlic clove
- 1 bottle red wine
- 300ml fish stock
- 1 bouquet garni
- Garnish :
- 150g cultivated mushrooms
- 200g bacon
- 150g split peas
- 1 carrot
- 1 onion, studded with clove
- 1 bouquet garni
- 100g butter
For 4 persons
The recipe:
Sauce:
Cut aromatic herbs into brunoise and quickly color in olive oil, add the red wine and fish stock. Add the turbot bone along with the bouquet garni and cook 20 minutes
Strain through a china cap sieve, reduce until thickened, add butter in small pieces.
Garnish:
Cook mushrooms in water, lemon juice, salt, pepper and a small piece of butter. Cut the bacon, blanch and then lightly color them.
Split pea purée:
Cook split peas in water with carrot, onion, and a bouquet garni.
Cook covered, mix and add butter in small pieces.
Color turbot with olive oil in a frying pan, finish cooking in the oven
Presentation:
Place a quenelle* of split pea purée and the wine sauce with onions around the turbot and its garnish (mushrooms and lardons). It is also possible to add fried sandwich bread.
(*) a quenelle is an oval shaped garnish.
Serve with a young vintage Légende Bordeaux red
