- 4 turbot fillets (approx. 100 g each)
- 1 bunch of salsify
- 250 ml chardonnay vinegar
- 1 large cevennes onion
- Pickle: coriander, sushi vinegar, curry, saffron, ginger
- 50g red onion confit
- A few springs of dill
Peel and rinse the salsify. Cut it into equal pieces, then simmer them in a pan with a knob of butter and the chardonnay vinegar. The salsify will be ready once the liquid has evaporated and become almost syrupy.
Clean and halve the cevennes onion, vacuum pack with the pickle and let it rest for 24 hours.
Bake the two turbot fillets.
Place a spoonful of onion confit in the middle of the plate, cover with the turbot fillet and arrange the salsify, onions and dill on top