Pav turbot, barigoule soubressade and artichokes


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. "