Turbot Richelieu

Ingredients

• 2000 gTurbot
• 200 mlWine
• 1500 mlWater
• 100 gOnion
• 80 gCarrot
• 50 gCelery
• 2 pcsBay leaf
• 2 gPeppercorn
• 150 gButter
• 200 gLobster
• 200 gMushroom
• 10 gTruffle
• 800 gPotato
• 100 mlCream
• 1 pcsEgg yolk
• 10 mlOlive oil
• 50 gLemon
• 10 gParsley
• 8 gSalt

Instructions

1. 1

   Preparation and court-bouillon

   • For the court-bouillon, combine water and white wine in a large pot. Roughly chop onion, carrot and celery, add to the pot. Add bay leaf and peppercorns, bring to a simmer and cook gently for 15 minutes.
   • Clean the turbot and poach it in the simmering court-bouillon. Poach gently (do not boil) for 18–22 minutes depending on size, until the flesh is tender. Remove carefully, place on a warmed platter and brush with melted butter.
   • Cook the lobster separately in salted water or a small amount of court-bouillon for 8–10 minutes. Cool slightly, remove the meat carefully and reserve the shells for a lobster stock for the sauce.
2. 2

   Lobster and garnish

   • Remove lobster meat and slice into scallops. Set aside.
   • Clean and slice mushrooms. Sauté in a little olive oil until golden, season and set aside.
   • Slice truffle thinly (or use truffle slices).
3. 3

   Normande sauce with lobster

   • Make a quick lobster stock from the reserved shells, combine with cream and reduce slightly. Temper the egg yolk and finish the sauce with cold butter, then add sliced lobster meat and keep warm.
4. 4

   Potato timbales and plating

   • Boil potatoes in salted water, drain and shape round timbales with a spoon while hot. Drizzle with melted butter.
   • Place the poached turbot on a warmed platter, set the empty lobster shell decoratively in the middle and place the lobster meat and mushroom-truffle mixture alongside or around the fish. Serve the sauce warm.