GRILLED TURBOT WITH UPDATED FRENCH-STYLE VEGETABLES

Turbot:

250 gr wild turbot

Cream of fennel:

150 gr butter

1 spring onion

1 fennel bulb

100 gr single cream

300 gr fish fumet

Air of parsley:

200 gr fish fumet

Fresh parsley

Lemon juice

Soy lecithin

Others:

1 potato

Red chard and carrot sprouts

PREPARATION

Turbot: Remove the backbone and use the top and bottom fillets. Prepare a brine from 1 litre of water and 80 gr salt.

Soak the turbot in the brine for 8 minutes, then dry immediately and insert into a vacuum pack and seal.

Just before serving, place the pack containing the fish in a bain-marie at 62ºC for 8 minutes.

Cream of fennel: Gently sauté the finely-diced spring onion and the fennel in the butter. When soft, add the cream and fumet and cook for another 10 minutes. Blend, strain and set aside.

Air of parsley: In a robot mix 200 gr fumet with 2 bundles of fresh parsley and some lemon juice. Blend and strain. Add the soy lecithin and beat.

TO SERVE

Serve a little cream of fennel. Remove the fish from the vacuum pack and sear lightly, skin side down, until the skin is slightly crisp. Arrange on top of the cream of fennel.

Add some air of parsley on either side. Finish with the sprouts and potato.