Hotels & Restaurants in UAE
Turbot Fillets with Rosemary and Basmati Rice
Place the cooked rice in 4 individual molds and reserve. Sweat the shallots and spinach in 100 ml of olive oil. Season with salt and pepper. Reserve vegetables, draining off their oil into a casserole. Put the remaining 100 ml of olive oil in a pan with 4 rosemary sprigs and gently cook the turbot. Remove fish from pan and add this cooking oil and rosemary to the casserole with the oil from shallots and spinach. Add fish stock to casserole, warm it all together, strain, season and beat with hand mixer to emulsify. Place spinach on plate, turbot on top and rice on the side. Drizzle sauce all around the turbot and garnish with nuts and dried peaches. Decorate with deep-fried spinach leaves, diced tomato and 2 rosemary sprigs.
Ingrediants:
Turbot, filleted, Spinach, Sprigs, rosemary, Shallots, chopped, Extra virgin olive oil, Fish stock, Basmati rice, cooked, Tomato, peeled, seeded, diced, Deep fried spinach leaves, Nuts, pistachios, pine nuts, almonds, Dried peach slices, Salt, Pepper&&800, 120, 6, 10, 200, 100, 200, 1, 4, 30, 4, , &&1, 1, , 1, 2, 2, 1, , , 1, , ,
Category: Main Dishes
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