Steamed Turbot Sections with Candied Garlic, Shallot Cream, and Banana Puree

• turbot
  1 x 1.5 kg
• bananas (not too ripe)
  2
• butter
• fresh cream
• garlic
  8 cloves
• chopped shallot
  2 tablespoons
• white vinegar
• salt, freshly ground pepper

• Preparation time: 20 minutes
• Cooking time: 20 minutes

Season the turbot sections with salt and pepper, then steam for 12 minutes until tender and flaky.

For the sauce, reduce fresh cream with the chopped shallots and a splash of white vinegar. Stir in the mashed puree from the two bananas, blended smooth beforehand.

Meanwhile, confit the unpeeled garlic cloves in butter for 20 minutes until soft and caramelized.

Coat the steamed turbot generously with the shallot-banana cream sauce and arrange the candied garlic cloves around it.

This elegant recipe comes from Chef André Daguin, featured in Robert Courtine's renowned Grand Jeu de la Cuisine.