Braised turbot seasoned with soya sauce

For the turbot:

• Clean and ration the turbot.

For the sauce:

• Prepare the soya sauce by lightly frying the shallots in butter, bind with some flour and splash some white wine, soya sauce and fumet (velouté + shallots + bean sprouts).

Garnish:

• For the vegetables tempura: chop the leek, carrot and beans into julienne strips, blanch and rinse.
• Prepare a frying batter (tempura)
• Prepare a carbonara by softening the onion cut into julienne and then add the bacon, cut into strips, and then the cream. Thicken.

SET UP

• Sear the turbot on the griddle and finish cooking by baking in the oven with some fumet and white wine.
• Once the turbot is cooked, add the juice released during the braising to the sauce, stir and season.
• Fry the tempured vegetables.
• Plate up the turbot on top of the hot carbonara sauce.
• Baste with the braising sauce.
• Lastly, decorate with the tempured vegetables and chopped parsley.