Here is the recipe for turbot steak, artichokes barigoule and soubressade by Jean-François Pantaleon from Coretta restaurant for Albal
Ingredients for 4 people :
- 4 paving stones of turbot of 150/200g
- 6 artichokes poivrade
- 1 brazier
- 1 long white turnip
- 1 bunch of coriander
- 2 lemons
- 50g semi-salted butter
- 1 onion
- 40cl white wine
- 10cl white poultry stock
- 1 Cooking Bag 2in1 Albal
Recipe for turbot steak, artichokes barigoule and soubressade
Turn the artichokes, put them in the 2in1 Albal Cooking Bag with half a bunch of coriander, the juice of half a lemon, the chopped onion, 20cl of white wine, the white poultry stock and 25g of butter. Season, close the 2in1 Albal Cooking Bag and put in the oven for 10 to 15 minutes at 180°c.
Place the turbot steaks in a 2-in-1 Albal Cooking Bag and lay them flat with the rest of the lemon, white wine and coriander. Add 25g of butter, salt and pepper. Cook in the oven for 10 minutes at 180°C. Reserve the cooking juices for the sauce (reduce and cream to consistency).
Make (using a mandolin) turnip strips 2cm wide, 10cm long and 1mm thick.
Blanch and drain them. Place the previously reworked soubressade (like a pastry) at the end of a strip and form a roll. Repeat the operation to form a second roll.
Cut the artichokes in half and arrange four pieces with two rolls of soubressade. Arrange the turbot steak next to the artichokes and sauce.
The chief’s opinion: “The Albal 2in1 Cooking Bag allows you to cook the fish without drying it out and keep it warm until it is dressed. The second advantage is the possibility to keep the cooking juices to make a sauce.”