Turbot with Jerusalem artichokes
- 2 kg turbot fillets
- 1 bunch of scallions
- 1 kg Jerusalem artichokes
- 100 g butter
- 2 brick filo pastry sheets
- Nut oil
- 2 zucchinis
- Olive oil
- 3 carrots
- 1 egg yolk
- 1/2 l chicken stock
Clean the turbot fillets and remove the skin, "portioning" them into appropriate serving sizes, refrigerate.
Peel and julienne the Jerusalem artichokes and stew them in butter, guarding their crispness, then add the chives and shallots.
Fashion “slippers” with the filo pastry, glazing it with the egg yolk, add the julienne.
Peel the carrots, and fashion them into little balls with a “melon baller;” do the same for the zucchini. Boil them and cool.
Reduce the chicken stock, whisk in the butter, add a bit of cream, keep warm. In a skillet, brown the Jerusalem artichoke slippers.
In a skillet, brown the Jerusalem artichoke slippers.
Cook the turbot fillets in olive oil. Season and garnish to serve.