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The recipe of the week

Loïc

Spit-roasted turbot served with Swiss chard juice

Recipe from Loïc, head chef
Château de Faverges - FR (38) (Faverges de la Tour - France)

Serves 10 :
  • 3.2kg Turbot
  • 10cl of olive oil
  • 1 bunch of chopped Swiss chard
  • 1 onion
  • 80g of Spanish chorizo
  • 100g of Parmesan
  • 20 cl of liquid crème fraîche
  • 1 tablespoonful of chicken stock
  • 1 teaspoonful of pine nuts
Preparation

Prepare and slice the turbot
Skewer the pieces of fish, season them, and cook them on the spit-roast, basting regularly.

Prepare the chards in chorizo
Wash, peel and chop the chards.
Sweat the onions and the chards in olive oil, moisten lightly with water and add the chicken stock powder, leaving it to simmer with the lid on until cooked. Drain off and reduce. Bind everything together with the cream and Parmesan, add the chorizo, pine nuts and chards.

Advice fromLoïc

Keeping checking the turbot as it cooks, remove the fish meat from the bone and serve with the chards as an accompaniment.