Turbot and broccoli dishes

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

Broccoli declension:
Grated broccoli heads: keep one or two heads aside to grate when preparing the dish.
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.
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).
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).
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.
Turbot: Cut the turbot into quarters. Heat a frying pan with a little butter, season the turbot and brown both sides.
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:

POPS, 96 avenue du Général de Gaulle, 44380 Pornichet
11.5/20 in the Livre des 109
Read Gault&Millau's review of POPS

These recipes might interest you

Easy

Oysters with cucumber, Granny Smith apple and radish condiment

In his restaurant in Brest, chef Alan Lescop serves local cuisine, like this recipe for Prat Ar Coum oysters, which is easy to make because the product is not denatured.

Read

Intermediate

Tangerine and tonka bean crepes by Nina Métayer

For Chandeleur, or any other occasion, discover Nina Métayer's original recipe for pancakes with mandarin and tonka beans

Read

Easy

Tatin of celery and white pepper refreshed with yogurt

Nicolas & Cécilia Gautier opened a twelve-seat table d'hôte in their Picardy home in response to their desire to do something more sincere and get closer to their guests. This recipe for celery tatin reflects that spirit.

Read

Easy

Orange beet

For her appearance in 109, Le Sang Neuf de la gastronomie française, chef Cécile Lévy (La Baignoire, Paris 2e) entrusted us with a simple but effective recipe for beet salad with orange.

Read

Easy

Foie gras with saikyo miso, dashi-melted daikon

Opening his own restaurant has long been a dream for Japanese chef Kenichi Yamamoto, and now he's making it come true in the French capital. Although he uses Japanese products, he applies the techniques of French cuisine.

Read

Easy

Pollack with celery and chervil beurre blanc

Arnaud Darbas, Jeune Talent at the Gault&Millau Tour Occitanie 2024, based in the Pink City, gave us his recipe for white fish and celeriac (salad, roast, purée...).

More information

Chef Arnaud DARBAS

Restaurant Agapes
31000 TOULOUSE