Here is the recipe for turbot steak, artichokes and barigoule soubressade by Jean-François Pantaleon of Coretta restaurant Albal
Ingredients for 4 people:
- 4 pavers turbot 150 / 200g
- 6 artichokes poivrade
- 1 soubressade
- 1 long white turnip
- 1 bunch coriander
- 2 lemons
- 50g salted butter
- 1 onion
- 40cl white wine
- 10cl chicken stock
- 1 Bag Cooking 2in1 Albal
Recipe of turbot pavement barigoule soubressade and artichokes
Turn the artichokes, put them in the bag Cooking 2in1 Albal with half a bunch of cilantro, juice of half a lemon, chopped onion, 20cl of white wine, chicken stock and 25g butter. Season, close the bag Cooking 2in1 Albal and bake 10-15 minutes at 180 ° C.
Put the turbot pavers in a Cooking Bag 2in1 Albal flat with remaining lemon, white wine and coriander. Add 25g butter, salt and pepper. Bake for 10 minutes at 180 ° C. Reserve the cooking liquid for the sauce (add the cream and reduce to consistency).
Realize (using a mandoline) strips 2cm wide turnips, 10 cm long and 1 mm thick.
Blanch and drain. Ask the soubressade previously edited (as a paste) to the end of a band and form a roll. Repeat the process to form a second roll.
Cut the artichokes in half and arrange four pieces with two rolls of soubressade. Arrange the pavement of turbot side and saucer.
The head of the opinion: "The Bag 2in1 Albal Cooking To cook fish without drying out and keep warm until dressage. The second advantage is the possibility to keep the cooking juices into a sauce. "