Turbot fillets in apple scales
Ingredients
Instructions
- 4 Pieces of turbot fillet, 150 g each
- 1 red apple
- 1 golden apple
- 1 green apple (granny smith type)
- 1 Lemon
- 2 egg yolks
- 50 g Butter
- Salt
- Pepper
For the cider butter:
- 150g Butter
- 2 tbsp. tablespoons fresh cream
- 10 cl dry cider
- 2 shallots
- 5 cl cider vinegar
- Cut the apples into quarters without peeling them. Eliminate the heart and the pips. Reserve 4 wedges for decoration.
- Slice the others into thin slices. Place them in a bowl of ice water, with lemon juice added.
- Cut the 4 reserved quarters into thicker slices. Brown them for 5 minutes in 10 g of butter. Set them aside.
- Preheat your oven to th. 7 (210°C). Butter an oven dish.
- Rinse the turbot fillets. Dry them. Salt and pepper them.
- Place them in the buttered dish. Brush them with beaten egg yolks with 2 tbsp. tablespoon cold water.
- Cover them with the apple slices, alternating colors to form tricolor scales, then coat them with 30 g of lukewarm melted butter.
- Slide the dish into the oven and cook for 10 minutes. Keep the dish warm.
- Prepare the cider butter: cut 150 g of butter into small pieces.
- In a saucepan, for the shallots, peeled and chopped, the cider and the vinegar.
- Let boil until only 2 tbsp remains. approx. tablespoon of liquid.
- Gradually add the pieces of butter, whisking vigorously, then incorporate the cream.
- Divide the turbot fillets, the potatoes sauteed in butter, quickly heated, and the cider butter on preheated plates.
- Serve immediately.
Turbot fillets in apple scales
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