- Turbot fillets (net weight): 600 g
- Shelled mussels: 400 g
- Butter: 120 g
- Pollack: 150 g
- Egg: 1
- Fresh cream: 20 cl
- Turmeric: 1 pinch
- Leek (white part): 1
- Pistachios: 100 g
- Vegetable broth: 20 cl
- Sweet cider: 20 cl
- Red pepper: 1
- Blue poppy seeds: 1 tablespoon
- Gray peppercorns: to taste
- Fine salt: to taste
- Vegetables: Cut the white leek into julienne strips and sweat in a little butter. Trim, dice, and blanch the red pepper.
- Mousse: Roast the pistachios, rub with salt, and crush. Blend salted and peppered pollack flesh with egg white, cream, and pistachios.
- Mussel Flan: Line 10 individual molds with mussel mixture around the edges, fill centers with mousse. Bake in a hot oven for 10-12 minutes.
- Sauce: Reduce vegetable broth and cider by two-thirds. Add remaining cream and turmeric, reduce further, then whisk in butter.
- Turbot: Poach turbot supremes in the cider sauce over low heat for 6-7 minutes. Strain, filter, and add red pepper brunoise.
- Plating: Spoon leek fondue in plate center. Top with 2 turbot supremes and a mussel flan. Surround with sauce ribbon and sprinkle blue poppy seeds.
Variation: Steam whole turbot, then fillet at the table.
Chef Hubert's Culinary Ideas – A masterclass in elegant seafood preparation from our expert chef.
