A Recipe for Turbot Edamame | Debic

Ingredients

• 600 g turbot fillet
• 500 g water
• 15 g coloroso salt
• 100 g goat butter
• 500 g cooked and shelled edamame
• 50 g Debic Culinaire Original
• 50 g poultry stock
• salt
• 1 bunch of mint
• 100 g spinach
• 350 g grape-seed oil
• 5 shallots
• finely chopped
• 200 ml water
• 200 ml vinegar
• 200 ml white wine
• 100 ml Debic Culinaire Original
• 250 g goat butter
• 200 g double-shelled
• cooked edamame
• 50 g caviar
• 40 g roasted pistachio nuts