Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Turbot and broccoli dishes

Turbot and broccoli dishes

5/24/24

In this fish dish, the chef uses broccoli in 4 variations: grated heads, roasted stems, a purée and cooked heads.

This recipe by Corentin Leverger, chef at Restaurant Sauvage in Pornichet, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

  • Serves 4
  • Preparation time: 40 min
  • Cooking time: 35 min

Ingredients for theturbot and broccoli dish

  • 400 g skinless turbot fillet (or 1 whole turbot weighing 1 kg)
  • 3 broccoli
  • 2 shallots
  • 10 cl white wine
  • 5 cl vinegar
  • 100 g butter
  • 5 g horseradish or wasabi
  • Fleur de sel
  • Salt and pepper

Steps for turbot and broccoli declination

  1. Broccoli declension:
  2. Grated broccoli heads: keep one or two heads aside to grate when preparing the dish.
  3. Roasted stalks: peel the stalks to remove the fibrous part. Place one of the stalks in boiling salted water until melted, but not overcooked (save the cooking water). Cool in a glaze and cut into quarters. When ready to serve, brown both flat sides in a pan with a little butter.
  4. Broccoli stems: cook 8 broccoli stems in the same pan of salted water used for the stem. Cool in a glaze, then set aside. When ready to serve, reheat in a pan of salted water (or with the stem in the frying pan).
  5. Broccoli purée: plunge the remaining tops and stems into the pan of salted water. Once the pieces have melted, blend them with a little butter and season. Pour the purée into a saucepan. Reheat when ready to serve (wrap to prevent crusting).
  6. White butter with horseradish: chop the shallots. Place in a saucepan with the white wine and vinegar of your choice and a pinch of salt. Reduce until almost dry. Remove from the heat and gradually add the butter, cut into small cubes. Grate the horseradish into the beurre blanc, adjust the seasoning and set aside. Be careful not to overheat the horseradish, as it may slice.
  7. Turbot: Cut the turbot into quarters. Heat a frying pan with a little butter, season the turbot and brown both sides.
  8. Arrange the purée on the plate, followed by the broccoli. Place the piece of turbot next to the purée and the roasted broccoli stalk balanced on the fish. Grate the broccoli heads onto the plate, then add the sauce and a pinch of fleur de sel.

For furtherinformation:

These recipes might interest you

Beet, feta, mint and hazelnut salad Easy

Beet, feta, mint and hazelnut salad

In the salad by chef Flavien Fortuné (Le Jardin à Levens), the beets are marinated or steamed, the hazelnuts roasted.
Crispy knuckle of ham with mustard & kohlrabi Intermediate

Crispy knuckle of ham with mustard & kohlrabi

For his jambonneau recipe, chef Pierre Forst (Le Bout des Canards, Lorquin) uses a mustard hollandaise sauce and lacto-fermented kohlrabi.
Veal tartar Easy

Veal tartar

Chef Wilfried Romain's tartare recipe calls for veal, chimichurri sauce and homemade pecorino shortbread.
Cod meunière, soubise and kasha stew Easy

Cod meunière, soubise and kasha stew

Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.
Benjamin Chrétien Pear Caramel Soufflé Easy

Benjamin Chrétien Pear Caramel Soufflé

The Trébons onion Easy

The Trébons onion

Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.

Food products, kitchen equipment, tableware, service solutions...

See the full list of partners who place their trust in Gault&Millau

All our partners
Become a Partner
LEARN MORE