Recipe Fillet of turbot cooked in butter, with crunchy vegetables and a soy and sour taste sauce

To prepare this dish

Ingredient list

Soy and sour taste sauce

250 g Cooking cream sour taste
80 g shallots
60 g Elle & Vire all Purpose butter 82% fat
40 g soy sauce
2 g black garlic
2 g ginger

Cooking and assembly

1/1,5 kg turbot
100 g cut red Swiss chard
200 g porcini mushrooms
100 g Elle & Vire gourmet butter 80% fat salted
SQ fresh oregano
SQ marjoram
SQ fine salt
200 g soy and sour taste sauce

Elle & Vire products used

Cooking cream sour taste

Elle & Vire all Purpose butter 82% fat

Elle & Vire gourmet butter 80% fat salted

The recipe,
step by step

1. 1

   Soy and sour taste sauce

   • Julienne the shallot.
   • Brown it in butter until it is nicely coloured.
   • Add the cream, the soy sauce, the ginger and the black garlic and bring to the boil.
   • Leave the cream to take on more flavour, then strain.
2. 2

   Cooking and assembly

   • Pan-fry the turbot fillet in the butter with the other ingredients.
   • Serve the turbot with the soy and sour taste sauce.

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A few words about the author…

Walter Zanoni