Portion the turbot (100 g each), season, mark on the grill and finish frying in the coated pan. Onion puree: Chop the onions, sauté in butter, deglaze with white port and white wine, add sugar, bay leaf, honey and cream, reduce and puree. Season to taste with salt and pepper. Strongly reduce the red port with the red wine and the fish stock and thicken with cornflour if necessary. Put the onion puree in the middle of the plate, place the turbot diagonally on top and pour the sauce all around.
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