Turbot with lobster béarnaise

An inspirational recipe for Turbot with lobster béarnaise with Debic products.

Main course Dinner Evening



10 Portions of young turbot fillet

3 Lobsters

50 ml Debic Roast & Fry

5 g Pepper

5 g Salt

Lobster béarnaise

4 Egg yolks

100 ml Gastrique

100 ml Reduced lobster bisque

500 ml Debic Roast & Fry

10 g Chopped tarragon

10 g Chopped chervil


5 Large potatoes

1000 g Young spinach

80 ml Debic Roast & Fry

5 g Nutmeg

100 g Green beans

100 g Young carrots

10 Green asparagus tips

2 Bunches of spring onions

2 Tomatoes



Boil the lobsters and divide the meat into portions.

Briefly fry the turbot in the Debic Roast & Fry and season to taste with pepper and salt.

Lobster béarnaise

Beat the egg yolks over a low heat with the gastrique.

Mount with the lukewarm Debic Roast & Fry.

Finish with the reduced lobster bisque.

Finally, mix in the tarragon and chervil.


Cut the potatoes into nice thick chips and fry until golden brown.

Briefly sauté the spinach in the Debic Roast & Fry and season with the nutmeg.

Steam and brunoise the vegetables.

Finishing touch

Place the turbot on the plate with the lobster, spinach and chips.

Assemble the vegetables next to this in a fan shape, as shown in the photo.

Serve with the lobster béarnaise.