Difficulty:[usr 2]
Cut the white leek into julienne strips, sweat in a little butter.
Trim the red pepper, dice and blanch.
Foam:
Roast the pistachios, rub them with salt, crush. Mix the salted and peppered pollack flesh, add an egg white, the cream and the pistachios.
Flan:
Line 10 individual circles with the molds around them, garnish the center with the mousse, bake in a hot oven for 10 to 12 minutes.
Sauce:
Reduce the vegetable broth and the cider by 2/3, add the remaining cream and the turmeric, reduce again, then beat in the butter.
Poach the turbot supremes in the cider sauce and cook over low heat for 6 to 7 minutes, decant, filter, add the red pepper brunoise.
Training:
Place a spoonful of leek fondue in the center of the plate, place 2 turbot supremes on top, then place a mussel flan next to it, surround with a bead of sauce.
Sprinkle with some blue poppy seeds.
Variation:Steam the whole turbot, then lift the fillets as you go.
Chef Hubert's Culinary Ideas
