VINTAGE BRUT 2004
40 minutes 40 minutes Serves 4 3 4 pieces of turbot filet (120 g apiece) 140 g somen noodles 15 wild asparagus spears 1 l fish stock 20 g carrot balls 20 g zucchini balls 40 g smoked eel 4 sprigs of fresh verbena lemon Salt, pepper, butter Verbana-infused turbot, smoked eel and asparagus accompanied by somen noodles Cook noodles in boiling salted water with a little lemon verbena, drain and set aside. Blanche the asparagus and sauté them with fresh melted butter; season. Blanche the carrot balls and zucchini; set aside.
Reduce the fish stock by adding half the verbena liquid, season then strain the pieces out, and whisk the butter in lightly.
Finely chop the smoked eel fillets; set aside. Season the fillets of turbot. Poach the fish in the fish stock reduction. In a wide bowl, prepare the noodles into a nest shape, sprinkle slices of smoked eel and position the turbot at the center of the plate.
Arrange the asparagus and vegetable balls around the fish.
Finish the dish by pouring the hot broth over it all, and adding some fresh, thin verbana leaves. White fish Eel Asparagus France