For 15 glasses
600 g of very fresh unwashed turbot heads
concassée made with 3 tomatoes
1 sprig of basil
500 ml of fish stock
Stew the clean turbot heads with the finely chopped leek and the sprig of basil; cook on a high heat for about 5 minutes and add a little concassée, so that the colour of the concetrate stays grey. Cover with hot stock. When the concentrate starts to simmer, take off the heat and filter, pressing the heads firmly.
Serve the concentrate in the glasses to accompany turbot-based dishes.
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