Tender turbot with cauliflower duet on sea foam

Name: Tender turbot with cauliflower duet on sea foam
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Cauliflower; 7-10 Tbsp Salt; 2 TEASPOONS Lemon juice; 150 ml Milk; 150 g Whipped cream; 70 g salted butter; 300 g Onions; 1 big apple; 1 TABLESPOON Butter; 200 ml Mussel stock or fish stock (e.g. on glass); 200 ml White wine; 100 g Whipped cream; 7-10 Tbsp Salt; 100 ml White wine vinegar; 100 g Sea asparagus (or green asparagus); 7-10 Tbsp Salt; 600 g Turbot fillet

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Cauliflower
7-10 Tbsp Salt
2 TEASPOONS Lemon juice
150 ml Milk
150 g Whipped cream
70 g salted butter
300 g Onions
1 big apple
1 TABLESPOON Butter
200 ml Mussel stock or fish stock (e.g. on glass)
200 ml White wine
100 g Whipped cream
7-10 Tbsp Salt
100 ml White wine vinegar
100 g Sea asparagus (or green asparagus)
7-10 Tbsp Salt
600 g Turbot fillet

Directions

1
For the cauliflower duet, clean, wash and cut the cauliflower into florets. For the cauliflower couscous, cut off about 1 mm from the florets. Crumble finely in a mixer. Mix with about 1/2 tsp salt and 2 tsp lemon juice.
2
For the cauliflower puree, chop the rest of the cauliflower and cook in 150 ml milk and 150 g cream for about 15 minutes until soft. Puree finely with a hand blender. Add 70 g butter, melt and stir in. Season to taste with salt if necessary.
3
For the sea foam, peel and chop the onions. Wash, quarter, core and chop the apple. Heat 1 tablespoon butter in a pot. Sauté onions and apple in it. Add stock and wine, bring to the boil and reduce by half.
4
Then add cream, bring to the boil and simmer for about 10 minutes. Season to taste with salt. Foam up with a hand blender shortly before serving.
5
For the sea asparagus, boil 100 ml water and 100 ml white wine vinegar. Remove the pot from the heat and leave the sea asparagus to simmer for about 5 minutes (simmer the green asparagus in water for about 5 minutes).
6
Lift out and allow to drain.
7
For the turbot, mix 1 l cold water and 100 g salt. Soak the turbot fillet in it for 10 minutes. Lift out, cut into 4 pieces and cook in boiling water for 4-5 minutes. Arrange everything.