Turbot on leek fondue with shellfish bisque and kaffir lime

A dish that would easily hold its own on the menu of a two- or three-star restaurant – but: “Michelin-star cuisine at your own stove” means we bring this sophistication into your kitchen. With precise instructions, noble ingredients, and great attention to detail.

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🐟 Turban Shell on Leek Fondue with Crustacean Bisque and Kaffir Lime

– The elegance of the sea meets aromatic depth –

✨ What makes this dish so special?

• Turban Shell – one of Europe’s finest fish, known for its firm, white flesh and delicate flavor.
• Leek fondue – gently braised, slightly sweet, perfectly complements the fish.
• Crustacean bisque – an intense stock made from shells of shrimp, lobster, or langoustine. Buttery, tomatoey, with a hint of cognac.
• Kaffir lime – gives the dish a fresh, exotic note reminiscent of French “Cuisine du Soleil.”

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🛒 Ingredients (for 4 people)

For the turban shell:

• 4 turban shell fillets (each 120–150 g), ready to cook
• 1 tbsp butter
• 1 tbsp olive oil
• Sea salt & white pepper

For the leek fondue:

• 3 stalks of leek (only the white and light green parts)
• 1 tbsp butter
• 100 ml dry white wine
• 100 ml cream
• Salt, pepper, nutmeg

For the crustacean bisque:

• 300 g crustacean shells (e.g., from shrimp, langoustine, or lobster)
• 1 small onion
• 1 clove of garlic
• 1 carrot
• 1 tbsp tomato paste
• 50 ml cognac
• 100 ml white wine
• 500 ml fish or vegetable stock
• 100 ml cream
• 1 kaffir lime leaf (or ½ tsp finely grated kaffir lime zest)
• 1 tbsp butter

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👨‍🍳 Preparation

1. Prepare the bisque (best done first)

1. Roast crustacean shells vigorously in some oil.
2. Coarsely dice onion, garlic, and carrot, add and sauté.
3. Stir in tomato paste, let it caramelize slightly.
4. Deglaze with cognac (flambé if possible), then add white wine.
5. Add stock, kaffir lime, and simmer for about 30 minutes.
6. Strain, pressing out the flavors well.
7. Add cream and simmer until creamy, about 10 minutes.
8. Finish with butter and season to taste.

Chef’s tip: For an extra touch of luxury, you can finely dice a piece of lobster meat and use it later as a garnish in the sauce.

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2. Prepare the leek fondue

1. Wash the leek thoroughly and cut into thin rings.
2. Sauté in butter until translucent, deglaze with white wine.
3. Reduce, then add cream.
4. Simmer gently for about 15 minutes, season with salt, pepper, and nutmeg.

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3. Cook the turbot

1. Pat fish fillets dry and lightly salt.
2. In a hot pan with butter & olive oil, first fry on the skin side for about 3–4 minutes until golden brown.
3. Turn over and let rest for another 1–2 minutes—do not overcook!
4. Let rest briefly.

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🎨 Plating like a chef

1. Place a spoonful of leek fondue in the center of a warmed plate.
2. Elegantly place the turbot on top.
3. Pour the velvety bisque around with a spoon.
4. Garnish with a touch of kaffir lime zest and fresh chervil.
5. Optional: place small shrimp or lobster pieces in the sauce.

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🍷 Wine Recommendation

A white Burgundy (Puligny-Montrachet) or a ripe Riesling with mineral notes pairs excellently with the crustacean aroma.