(*) Or four turbot fillets (best prepared by the fishmonger, you also get the turbot fish bones shape, from it you make an exceptionally good fish stock). Alternatively, whole fish can be cooked in salt crust – e.g. sea bass, gilthead or salmon.
(**) 100 ml white wine, 1 leek, 1 onion, 1/2 fennel bulb, 1/2 celery stalk, star anise and of course the fish bones from the turbot.
Completely the recipe is called “Turbot in salt crust with a potato emulsion, whipped lemon cream and brunoise of celery and carrot” and means as much as: tender fish with wonderful flavors and fine additions.
For the salt crust, knead the flour with the salt and the egg white for 10 minutes, adding a little water if necessary. Wrap in foil and leave in the refrigerator for an hour.
In the meantime, cook the boiled potatoes, remove the skins and pass them through a sieve or a whisk.
Cut the celery and carrots into very small cubes and cook them gently in a little butter and season with salt and pepper.
Make a fish stock from the fish bones and the fish cuttings: sweat the fish bones and the fish cuttings washed under cold water in a little bit of butter, extinguish with white wine and add the finely chopped vegetables (1 leek, 1 onion, ½ fennel bulb, 1/2 celery stalk) and the star anise.