Turbot and broccoli dishes

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.