Roasted turbot, shellfish and leeks, matelote sauce
A recipe from Nicolas Masse chef of the restaurant, double star, the Grand’Vigne in the heart of the Graves vineyard, Chemin de Smith Haut Lafitte Bordeaux-Martillac.
The Turbot, Psetta maxima, is the finest and most noble of the flatfish, up to 50 cm and 6 kg on average. It is said to be benthic, that is, it lives on the bottom of sand or gravel. Like most flatfish, its 2 eyes are on the same side. Its flesh is particularly delicious, with a very firm structure. Its delicate taste and rarity explains its high selling price.
Matelote sauce is a red wine sauce, basic Burgundy, with onions and shallots, reduced, linked to a veal stock.
For 4 people, you will need:
4 Turbot steaks of 150 g,
24 young leeks,
24 Gray shrimps,
20 Pousse-pieds (we don't find them everywhere .....),
45 g 1/2 salt butter,
Fleur de sel, salt, pepper, fish stock,
1 kg of fish bones,
50 g onions,
30 g shallots,
50 g celery-branch,
50 g leeks,
40 g butter,
20 g of tomato puree,
700 g of red wine,
1 liter of veal stock.
Wash the young leeks, remove the first leaves,
Blanch them for 4 minutes, then drain,
Before serving, roast them on the plancha,
Group them and cut them with a cookie cutter so as to form a disc,
Desable the hulls in salt water for one hour,
Drain and rinse,
Open the hulls with boiling water,
Cool with ice water,
Drain, shell, reserve in the cold,
Shell the shrimp, set aside in the cold,
Remove the thick skin from the pousse-pieds, remove the head, keep cold,
Disgorging fish bones 40 minutes in cold water,
Drain and crush,
Peel and mince the garnish,
Melt the butter in a pan,
Add the bones then the filling,
Sweat until lightly colored,
Add the tomato puree,
Deglaze with red wine, reduce,
Moisten with the veal stock,
Reduce until link,
Sieve, adjust the seasoning,
Season the turbot blocks,
Cook them in 1/2 salt butter,
Color each side by sprinkling with frothy butter,
Glaze shrimp and shellfish with fish stock and butter,
Prepare a disc of young leeks,
Place a block of turbot on it,
Cover with shells and shrimps,
Pour the matelote sauce.
Superb wines to taste on a superb fish, if you have other ideas of agreements, let go and let us know.
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