Turbot with Mixed Vegetables

Name: Turbot with Mixed Vegetables (Turbotin aux légumes)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: French
Ingredients: Bouquet garni , made with 2 sprigs thyme, ¼ bay leaf, and 2 sprigs parsley tied together; Bouquet garni , made with 2 sprigs thyme, ¼ bay leaf, and 2 sprigs parsley tied together; Bouquet garni , made with 2 sprigs thyme, ¼ bay leaf, and 2 sprigs parsley tied together; 4 tablespoons (60 g) softened butter; Salt and pepper; Salt and pepper; 1 cup (250 ml) dry white wine; Bouquet garni , made with 2 sprigs thyme, ¼ bay leaf, and 2 sprigs parsley tied together; 1 turbot (or other flatfish) weighing 3 ½ lb. (1.5 kg); 1 leek; ¼ celeriac; 2 carrots; 1 turbot (or other flatfish) weighing 3 ½ lb. (1.5 kg)

Turbotin aux légumes

Preparation info

Serves
4

Difficulty
Medium
Ready in
25 min

Appears in

Paul Bocuse

By Paul Bocuse

Published 2014

About

Ingredients

1 turbot (or other flatfish) weighing 3 ½ lb. (1.5 kg)
2

Fish course
Pescatarian
Gluten-free

Method

Ask the fish seller to cut off the head and fins, and to cut the fish into four pieces.

Preheat the oven to 425°F (210°C). Bring water and salt to boil in a pot. Peel and wash the vegetables, and on a cutting board slice them into fine julienne strips.

Cook all the vege