Dry fried turbot fillet

Ingredients:

• ½ litre Greek yoghurt
• chopped basil leaves 1 leek
• 200g (7oz) chanterelle mushrooms
• 1 tsp finely-chopped chives
• 2 finely-chopped gherkins (cornichons)
• 200g (10½ oz) young broad beans
• 100ml (3⅓ fl. oz) vegetable stock
• ½ tsp bean herbs
• 4 x 150g (5¼ oz) turbot filets
• small basil leaves
• 100g (3½ oz) black olives (halved)

Preparation:

Curds (12 hours in advance)
Place a damp, wrung-out tea towel or cheesecloth in a strainer above a bowl. Combine the yoghurt with the basil leaves and scoop into the lined strainer. Gather the towel ends and fasten them together and leave approximately 12 hours to drain the liquid.

Vegetables.
Chop off the root end and dark green leaves from the leek. Take the outer white leaves from the leek and blanch them in boiling water. Rinse immediately in cold water. Carefully clean the chanterelles and slice into pieces. Grill them on the Princess Table Chef™. Add the chives and gherkins and season with salt and pepper. Fill the leek leaves with the baked chanterelles and roll to form eight cannelloni. Shell the broad beans. Blanch them briefly in boiling water and rinse immediately in cold water. Remove the skins. Reheat gently in vegetable stock and add the summer savory last. Season the turbot fillets with salt and pepper. Grill them on the Princess Table Chef™.

Presentation
Preheat the plates. Place two cannelloni on the plate. Place the turbot filet on top of the cannelloni, then the broad beans, and finally a dollop of yoghurt cheese. Garnish with black olives and small basil leaves.

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To be prepared with::

Table Chefs

The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
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