- Bar steaks, turnips and beets with spinach sauce - Healthy and gourmet meal idea
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Bar steaks, turnips and beets with spinach sauce

Prep Time45 mins
Cook Time1 hr
Total Time1 hr
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Crustacean fish and seafood, Place
Servings: 4
Calories: 120kcal


  • 1 piece of 1.5 kg Bar
  • 10 cl White wine
  • 130 g Butter
  • 200 g Greedy peas
  • 300 g Carrot
  • 3 Beetroot with tops
  • 200 g The hub
  • 500 g Spinach
  • 10 g lemon confit
  • Fresh dill


  • Raise the fillets from the bar, unscramble them and cut them into 180 g slabs.
  • Prepare 50 g of hazelnut butter.
  • Wash and spin spinach, remove their central rib. Immerse them for 40 seconds in boiling salted water. Drain well, mix with the butter and lemon confit.
  • Brush and cut the carrots, beets and turnips (reserve the beet leaves). Sweat them in a pan with 20 g butter for 8 min. Book.
  • Cut the sweet peas and the beet leaves in julienne. Sauté them 2 min in a pan with 20 g of butter. Book.
  • Sweat the shallots in the white wine until reduced completely, add 20 g butter and whisk together.
  • Grab the bar steaks in the skillet on the skin side 2 min with 20 g of butter. Turn them over and cook 1 min more flesh side.
  • In each plate, place a little spinach sauce, a spoonful of shallot emulsion in the center, and a bar pad over it. Finish by arranging the small vegetables harmoniously, then decorate with a small sprig of dill.