Poached Turbot Escalopes with Carrot Mousse

Preparation – Cut turbot into cutlets – Prepare carrots for the cream (ready to cook, e.g. peel, remove woody parts and dirt), cut off and steam with shallots in butter ~ Extinguish with 1 dl Sauternes – Fill up with fish stock and steam – Grind finely and spread through a sieve – Prepare young carrots for the garnish (ready to cook, e.g. peel, remove woody parts and dirt). Prepare young carrots for the garnish (e.g. peel, remove woody parts and dirt) and steam with a little cabbage – Prepare spinach (prepare ready to cook, e.g. peel, remove woody parts and dirt), rinse and blanch

Preparation – Season turbot cutlets and drizzle with juice of one lemon – Brush with butter and arrange them next to each other on a sieve (steaming insert) – Steam in steamer or possibly Mix carrot puree with remaining Sauternes and heavy cream – Season to taste and refine with juice of one lemon – Steam leaf spinach in butter until soft and season – Arrange turbot escalopes on carrot cream ~ Garnish with small spinach bouqt and the young carrots

Tip: Did you know that one bowl of spinach covers almost all your manganese and fiber needs?

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