Sandwich of Turbot with Bak Choi and Lobster

  • Prep time 45 minutes
  • Cook time 35 minutes
  • Yield 4 Servings

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  • 560 g Turbot fillet
  • 120 g Lobster tails
  • 400 g Bak Choi
  • 80 g Parma Ham
  • 600 g Potatoes
  • 240 g Bacon slices
  • 120 g Lemon juice and zest
  • SAUCE  
  • 800 g Lobster Stock
  • 320 g Butter, small cubes
  • 120 g Cream
  • 600 g Fish Stock
  • 80 g Crème Fraiche
  • Blanch the Bak Choi, pick half the leaves for the sandwich.
  • Deep fry half of the potato dices crispy, the other half set up to boil soft in salt water.
  • Cut  the turbot open and fill with slices of the dry beef or ham and the leaves of bak choi, wrap in film and set aside.
  • Reduce the lobster stock and fish stock, monter with butter and crème, and cream, season with tyme, lemon juice and zest.
  • Make a smooth mash from the boiled potatoes with cream and butter.
  • Fry the bacon crispy and crumble it finely and set aside on paper.
  • Steam the turbot at 63 degrees for 12 minutes.
  • Reheat the crayfish tails in butter with a little lobster sauce.
  • Plate all ingredients randomly, serve the sauce.

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