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Cooking Recipe Video : Turbot braised with sorrel

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Restaurant: Le Moulin de Mougins

Chef: Roger Verge

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4.3/ 5 - 8 votes - 990 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
15
Cooking recipe Search Tags:
 Turbot braised with sorrel Turbot braised braised with with sorrel sorrel Turbot braised with braised with sorrel
Recommended wine with the dish:
Graves ou Saumur blanc
Difficulty level:
Cooking recipe viewed:
990
Cooking Recipe Preparation time
  • Preparation time: 15 minutes
  • Cooking: 10 minutes
Cooking Recipe Ingredients
  • 1 turbot, about 4.4 lbs.
  • 0.42 cups white wine, dry
  • 2 minced shallots
  • 4-5 tbsp. thick double cream
  • 2 packs sorrel (salad)
  • Olive oil
  • Sandwich bread
  • Grated nutmeg peel
  • Vermouth, dry
  • 1 hard egg
  • 1 oz. butter
  • Salt, pepper
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Prepare the turbot.
  2. Preheat the oven at 392 degrees F.
  3. Peel and hack the shallots.
  4. Prepare the sorrel. Roll the leaves and cut them into very thin, round slices.
  5. Salt and pepper the turbot fillets on each side.
  6. Spread 0.35 oz. butter at the bottom of a roasting dish and add salt.
  7. Sprinkle with the minced shallots and lay the turbot fillets on this bed, skin-side facing up.
  8. Salt and pepper again.
  9. Pour 0.42 cups dry white wine and 0.42 cups dry Vermouth over it.
  10. Put it for about 10 minutes in the oven at 392 degrees F.
  11. Crush the 3.5 oz. bread in a bowl with the nutmeg peel. Pour 2 spoons hot, molten butter over it. Stir.
  12. Spread this breadcrumb dressing over the fish and put it in the grill so to give it a nice, gold-brown color.
  13. Reduce the cooking gravy of the fish until about 2 tbsp. rest. Add 2 tbsp. double cream and let it boil.
  14. Add, off the flame, the sorrel and the butter, without cooking. Put it on a small flame and add the hard egg, cut into very small cubes.
  15. Cover the bottom of the serving dish with sauce.
  16. Put the turbot on it and decorate with fresh herbs.
  17. Serve hot!
Restaurant
Name:
Le Moulin de Mougins
Phone:
+33 4 93 75 78 24
Website:
www.moulin-mougins.com
Address:
Quartier Notre-dame de Vie
City:
Mougins
Country:
Fr
Overview:
"It’s the weekly Sunday family dinner, where Roger Vergé learned everything about the haute-cuisine from its aunt Celestine. He then goes to Paris, where he prepares at the famous "La Tour d’Argent" and the "Plazza". After spreading his knowledge of the French cuisine to Africa, Roger Vergé stops at the luxury hotel "Club a Cavaliere". Finally, Roger Vergé installs himself at the restaurant "Le Moulin de Mougins", where he proposes his "cuisine from the sun"."
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