Wild turbot, vegetables with madras curry, hand-peeled shrimps


600 g turbot filet // 200 g polder potatoes // 2 spring onions // 1 leek // 1 stick of celery // 50 g white mushrooms // 1 large Spanish onion // 1 carrot // ½ red chilli // 50 g ginger // 1 lemongrass // 1 small piece of cinnamon // 1 granny smith // 2 cloves of garlic // 1 tablespoon of madras curry // 1 l chicken stock // seasonal vegetables // 150 g Zeebrugge shrimps // herbs // flowers 


Fry the leek, the celery, the mushrooms, Spanish onion, carrot, chilli, ginger lemongrass, cinnamon, granny smith, garlic, madras curry and moisten with the chicken stock to create the curry sauce. Leave to stand for half an hour. Clean the seasonal vegetables, and boil them al dente. Boil the potatoes, peel them and mash with a fork. Season and add some chopped spring onion and shrimps. Divide the turbot in equal portions, season and put on an oven tray. Pour clarified butter over and roast in the oven for 8 minutes at 180 °C. Pass the gravy through a fine sieve and season with salt and pepper, a knob of butter and a few drops of sushi vinegar. Arrange it all on the plate starting with the mash, the fish and the vegetables, finish with shrimps, herbs and flowers. Serve the gravy at the table.

Recipe: Kim Verhasselt
​Picture: Bart Tanghe


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