Fillet of turbot in a potato crust and saffron sauce with chicory in foil and semi-dried cherry tomatoes

Fillet of turbot in a potato crust

600 g	Turbot filet
500 g	Medium firm potatoes
40 g	Liquid Clarified Butter 99,9 % fat
30 g	cornstarch
4 g	Thyme
250 g	Chicory in foil
qb g	Saffron sauce
10 g	Liquid Clarified Butter with basil

Preparation time: 40 minutes

Preparation time: 25 minutes

Cut the chicory in slices
Put this with the Liquid Roasted Butter and the rest of the ingredients in a sheet of foil.
Bake in the oven at 200°C for 15 minutes.

Thick the stock with cornstarch and season to taste with saffron threads and salt, and emulsify the sauce with the Liquid Clarified Butter.

200 g	Liquid Clarified Butter 99,9 % fat
200 g	Basil

3000	water
500 g	Fish bones and pieces of white fish
50 g	Liquid Clarified Butter 99,9 % fat
600 g	Leeks
75 g	onions
50 g	mushrooms
qb g	Aromatic herbs
200 g	white wine

Preparation time: 30 minutes

Chop the bones and the pieces of white fish to pieces.
Finely slice the white part of the leeks and then the mushrooms.
Rinse it under cold running water and drain.
Heat the liquid Clarified Butter in a frying pan, add the vegetables and stir for a few minutes.
Add the fish and allow to evenly brown.
Pour in the wine and let it evaporate.
Proceed by adding cold water.
Bring to the boil, lower the heat, remove the foam and add the aromatic herbs (20g leeks and 2g white pepper).
Let it simmer for 20 minutes and remove the foam when necessary.
Filter the stock using a strainer and allow to cool quickly.