Tables de fêtes

Secrets d'Alsace

Turbot fillet with shellfish & caviar cream

  • Zubereitung : 20 min
  • Garen : 20 min
  • Schwierigkeit :

Die Zubereitung

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Turbot fillet with shellfish & caviar cream

Riesling d’Alsace

The strong character of this wine is needed to resist the vigour of caviar, while enhancing it with every bite. It provides a great harmony with the turbot texture whose delicate meat requires refined wine.

6 Personen

6 filletsof skinless turbot of about 180g
400gof mussels
400gof cockles
4small leeks
200gof carrots
Celery branches
30clof very cold single cream
1 tablespoonof caviar (or lumpfish)
20clof dry Alsace wine
Salt, pepper