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Turbot cooked with “nécoras” crabs and Norway lobsters
Prepare a Fumet broth with the leftover of the turbot. Fry lightly the garlic and the leek in a pan with some Olive Oil, then add the crabs and the white wine and cook it. Add the fried tomato (previously prepared) and the Fumet. Salt. Sauté for five minutes. Pass all through the Chinois strainer and boil for two minutes with a dash of cream. Place the turbot on a dish and pour the sauce on.