4 PERS. | ±40 MIN.
1 tbsp chicken stock Hercules
4 pieces of turbot
2 cups frozen peas
1 bunch of radishes
300 g green beans
2 fennels
2 cloves of garlic
fresh thyme
dash of white wine
2 l water
butter
salt and pepper
1. Clean the beans, radishes and fennel. Cut the radishes into thin slices, the fennel in half.
2. Chicken broth soup: finely chop a clove of garlic and fry. Pour in the water and add a good spoonful of chicken broth. Add the frozen peas, fresh thyme and white wine. Season with salt and pepper.
3. Grill the fennel and green beans.
4. Fry the turbot until golden brown with a good knob of butter.
5. Add all the vegetables to the soup and place the turbot on top.