Fillet of Turbot with baby leeks and morels

John Williams

John Williams

14th February 2018
John Williams

Fillet of Turbot with baby leeks and morels

⁣Fillet of Turbot with baby leeks and morels


  • ⁣6 x100g fillet of turbot, cut from thick fillets
  • 60ml oil
  • 60g butter
  • 18 Morels,
  • large
  • 18 Baby leeks
  • 1/3 Bottle
  • champagne / or dry
  • white wine as an alternative
  • 18 Romanesco
  • florets
  • 1 Lemon
  • 60g Shallots, finely
  • diced
  • 40g Celery, finely
  • diced
  • 40g Celeriac, finely
  • diced
  • 40g Leeks, finely
  • diced
  • 1 bouquet garni
  • 300ml Chicken stock – excellent quality
  • 60ml Vegetable stock – excellent quality
  • Cauliflower
  • purée
  • 120ml Double cream
  • 150g Unsalted butter
  • Seasoning to
  • taste (salt and curry for fish – 6 salt to 1 curry mix)


⁣Cut each fillet of turbot into square pieces and season them with curry salt.
In a large sauté pan, heat the olive oil, add the butter and let it foam. Place the turbot into the pan and sauté them until they are golden brown, just undercooked.
Turn the fish over, add 100ml of champagne and finish in the oven for 3.5 minutes, depending on the thickness of the fish.
To make the sauce:
In a large sauté pan, sweat the finely diced vegetables in butter until they are soft but not browned.
Add the champagne and continue to cook until it reduces to a syrup. Add the vegetable stock and half of the chicken stock and bouquet garni and continue to cook until the sauce has reduced by half.
Pour in the cream. Bring to the boil and then reduce the heat to a simmer. Continue to simmer gently for 5-10 minutes.
Season to your taste, and finish the sauce with lemon juice, again to your taste. [Set aside.]
For the baby leeks and morels:
Top and tail cutting at 45-degree angle, 2.5cm long
Cut the baby leeks into strips 2 ½ cm long.
In a sauté pan melt unsalted butter. Add the leek strips, pour in the chicken stock. Season to your taste.
For the morels, remove their stalks. Sauté them in butter and a little chicken stock, braising them until they are tender.
Cut the Romanesco in florets, and cook
them in water, butter and salt and a pinch of sugar.
The liquid should come only halfway up the florets of Romanesco. Cook for about 5/6 minutes.
To serve:
Reheat the sauce.
Spoon the cauliflower purée onto the centre of each plate.
Place the turbot on top of the purée.
Place 3 leeks and three morels on top of each piece of turbot.
Dress 3 florets of Romanesco around the turbot
Using a hand blender, aerate the hot sauce, at the same time creating foam.
Spoon the foam over the fish. Serve immediately.

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