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Cooking Recipe Video : Roasted turbot fillet with violet artichokes

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Restaurant: Golf

Chef: Hotels Lucien Barriere Deauville

Rank This Chef's Recipe

Average Rating: 2.3/ 3 - 3 votes

Viewers Video Rating

Average Rating: 4.1/ 5 - 10 votes - 865 views
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Restaurant: Golf

Chef: Hotels Lucien Barriere Deauville

Rank This Chef's Recipe

Average Rating: 2.3/ 3 - 3 votes

Viewers Video Rating

Average Rating: 4.1/ 5 - 10 votes - 865 views
 

Recipe Details

Servings:
6 People
Cooking recipe time in minutes:
40
Cooking recipe Search Tags:
 Roasted turbot fillet with violet artichokes Roasted turbot turbot fillet fillet with with violet
Recommended wine with the dish:
Prieure St Jean de Bebiab Coteaux du Languedoc 99
Difficulty level:
Cooking recipe viewed:
865
Cooking Recipe Preparation time
  • Preparation time & cooking: 40 minutes
Cooking Recipe Ingredients
  • 1 turbot, about 5.5 lbs.
  • 18 small, violet artichokes (artichauts poivrades)
  • 18 dried tomato slices
  • 2.8 oz. old parmesan cheese
  • 2 tbsp. olive oil
  • ½ lemon
  • Fine salt, white pepper (ground), high-quality sea salt
  • Some fresh basil leafs
Basil oil:
  • 3 lemons (juice)
  • 0.53 oz. salt
  • 0.1 oz. white pepper (ground)
  • 1.1 cups olive oil
  • 1.1 cups rapeseed oil
  • 1 bouquet basil
  • 0.21 cups
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Prepare the turbot fillets. Cut into portions of about 0.4 lbs. per person.
  2. Store cold.
  3. Prepare the basil oil by mixing all the ingredients. In the end, add some lukewarm water.
  4. This oil can be preserved for at least ten days in a bottle or in the refrigerator.
  5. Cut the parmesan cheese into thin slices.
  6. Peel the artichokes. Remove the first leafs to give it a nice, round form. Cut the tale about 1.2 inches short. Then, using a sharp knife, cut the artichoke all around. Only keep the heart.
  7. Use a spoon remove the fuzzy part of the core. Put the artichoke hearts into lightly lemoned water.
  8. Then, cut them into quarters, before storing them in water.
  9. Just before serving, heat them in a pan with 2 tbsp. olive oil. Grill the artichoke hearts. Salt and pepper. Cook, stirring regularly, for 6-8 minutes.
  10. In the meanwhile, put the turbot fillets in a pan with olive oil. Season. This should take about 3-4 minutes per side.
  11. Place the artichokes on the serving dishes. Sprinkle with basil oil. Put the turbot fillets in the middle of the dish. Add the parmesan and preserved tomato slices.
  12. Decorate with some basil leafs, and, finally, sprinkle with some high-quality sea salt grain.
Restaurant
Name:
Golf
Phone:
+33 2 31 14 24 00
Website:
www.lucienbarriere.com
Address:
N/A
City:
Deauville
Country:
Fr
Overview:
"Only a few minutes from downtown Deauville, the exceptional "Golf Barrière de Deauville" is located on Mount Canisy, offering a magnificent view over both the sea as well as the surrounding countryside. It is a perfect place for sport and relaxation, ideal to calm down and find strengths in an elegant atmosphere and with the high society from the world."
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