Turbot in Gruyère sauce, wild garlic, raspberries.
- 4 turbot fillets
- 250 g Gruyère
- 50 g milk
- 8 raspberries
- Dried wild garlic
- 300 g fine salt
- Turbot: arrange the turbot fillets on a small baking tray, salt them evenly using all the salt and leave them to rest in the fridge for 15 minutes. Rinse them thoroughly in running water and dry them. In a frying pan with steaming oil cook the turbot by placing them skin-side up, close with a lid and leave them to cook for 4 minutes without turning them.
- Gruyère sauce: crumble the cheese into a bowl and melt it in a bain-marie with 50 g of milk, using an immersion blender. Adjust the consistency by adding more milk if necessary. When the cream is smooth and even, add the wild garlic.
- Raspberries: cut the raspberries into four with a very sharp knife.
Pour a spoonful of hot sauce into a low, round dish, place the freshly cooked fish on it, scatter the fresh raspberries on top and finish with a sprinkle of black pepper.