Triple Turbot

Turbot with artichoke, grilled pepper, shrimp glacé and tomato coulis. Combined with a Straffe Hendrik Tripel. 

Straffe Hendrik Tripel Tarbot


  • 3 fresh artichokes   

  • 150 g liquid flour   

  • 3 dl lemon juice   

  • 500 g turbot fillet   

  • 2 peeled peppers   

  • 1 kg shrimp heads   

  • a sprig of thyme   

  • 2 bay leaves   

  • 1 teaspoon of tomato paste   

  • 50 g peeled grey shrimps   

  • 2 dl tomato passata   

  • Pepper and salt 


  1. Boil the artichokes for forty minutes in one and a half litres of water, with 150 grams of flour and 3 decilitres of lemon juice (à blanc).   

  2. Let them cool down and clear their bottoms, by taking away all the leaves. Cut out circles of about three centimetres in diameter from the bottoms and fry them briefly.   

  3. Divide the turbot into four portions, fry or grill them in a pan and then bake them for five minutes in a preheated oven at 180 °C.   

  4. Cut strips of sweet pepper and heat them up briefly (under the grill if necessary).   

  5. Boil the shrimp heads with one litre of water, a sprig of thyme, two bay leaves and add the tomato paste.   

  6. Leave it to infuse for twenty minutes, pass it around and let it reduce to a minimum. Let the passata boil for a while as well.   

  7. Season everything well with salt and pepper.   

  8. Finish off the turbot, artichokes, pepper strips and coulis with grey shrimps and the reduced shrimp gravy.