Turbot filet with lukewarm beetroot and apple salad and potato and bacon crumbs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the bacon roast, peel, wash and chop the potatoes. Pre-boil in a little salted water for about 5 minutes. Then drain well. Fry bacon in a pan without fat until crispy. Add 2 tablespoons of oil to the bacon fat and heat up.

2. 2

   Fry the potatoes for about 20 minutes, turning them over until golden brown. Season with salt and pepper.

3. 3

   For the salad, boil beetroot with its skin in approx. 1⁄2 l water with caraway seeds, 1⁄2 TL sugar, vinegar and 1 pinch of salt and simmer for approx. 20 minutes. Let the beetroot cool down a little in the stock. Peel, wash, quarter and core apples.

4. 4

   Add liver and cherry tomatoes and heat. Arrange ragout and nests of noodles on a large plate and chop pistachios and sprinkle over them. Garnish with lemon balm and lift out the beetroot, remove the skin (they stain strongly, wear disposable gloves!). Dice apples and beetroot equally small. Mix with crème fraîche. Serve with salt, pepper and ice sauce.

5. 5

   Rinse fish cold and pat dry. Season with salt and pepper. Flour the fillets lightly. Heat 2 tablespoons of oil in a large frying pan. Fry the fillets on each side at medium heat for about 2 minutes.

6. 6

   Wash the chives, shake dry and cut into small rolls. Arrange fish with bacon crumbs on the salad. Sprinkle with chives.

Nutrition Facts

KCAL
630 kcal

CARBS
38 g

FATS
33 g

PROTEINS
41 g