Concentrated turbot essence
Stew the clean turbot heads with the finely chopped leek and the sprig of basil; cook on a high heat for about 5 minutes and add a little concassée, so that the colour of the concetrate stays grey....
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Ingredients
- 600 g of very fresh unwashed turbot heads
- 1 leek concassée made with 3 tomatoes
- 1 sprig of basil
- 500 ml of fish stock
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