- For the turbot –
- 1 4-5 kg turbot
- Sea salt for seasoning
- 2 kombu sheets (soaked) for curing
- For the risotto –
- 200g Lovers potatoes (diced 1cm square)
- 400ml rich fish stock (from the turbot bones)
- 100g seaweed butter (homemade)
- For the celtuce –
- 4 celtuce stems (peeled and trimmed)
- 60g seaweed butter
- Vacuum pac bags for sealing
- For the deep fried oyster –
- 4 Porthilly oysters, large
- Plain flour for dusting
- Tempura batter for frying
- Oil for frying
- For the oyster leaf veloute –
- 2 shallots
- 1 white of leek
- ½ clove garlic
- 300ml noilly prat
- 400ml rich fish stock
- 400ml whipping cream
- 20 oyster leaves
- For the oyster emulsion –
- 6 Porthilly oysters (drained)
- 1 egg yolk
- 200ml arachide oil
- Lemon for juice
- Strained oyster juice
Slow roasted fillet of turbot, potato 'risotto', celtuce, seaweed, oyster leaf velouté
Andre Garrett
19th December 2016
Slow roasted fillet of turbot, potato 'risotto', celtuce, seaweed, oyster leaf velouté
Turbot is a large, saltwater flatfish known for its firm, white flesh and delicate flavour, dry-heat methods of cooking such as baking, roasting, grilling and pan-frying are recommended for a flavoursome finish – Take a look at the following Slow roasted fillet of turbot, potato 'risotto', celtuce, seaweed, oyster leaf velouté recipe as tried and tested by our professional chefs. As part of The Staff Canteen Live 2017, Andre Garrett will be creating a slow roasted fillet of turbot recipe with potato 'risotto', celtuce, seaweed, oyster leaf velouté for his demonstration at the Great Hospitality Show - supported by Westlands, and in association with rexmartins.You can register here: www.livebuzzreg.co.uk/2017/ghs17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=bannerIf you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-www.youtube.com/user/StaffCanteen
Ingredients
Method
For the turbot –
Wash, fillet and skin the fish, save the bones and head for stock, portion the fillets into 110g place on a tray wrapped in the kombu leaves, leave to cure for 2 hours, take out place on a clean tray and allow to dry in the fridge for 1 hour prior to roasting.
For the risotto –
Heat a saute pan over a medium heat, add a splash of olive oil and add the potatoes, season lightly with sea salt, bring the stock to the boil in a separate pan, toss the potatoes over to open the cells, don’t colour, slowly add the stock, 1 ladle at a time, stir and allow the potatoes to soak up the stock as does rice, as the potatoes start to come together and become rich turn the heat down and slowly add the seaweed butter, monte and cream together, taste and check the seasoning, adjust with salt and lemon juice.
For the celtuce –
Add the celtuce stems to the vacuum bags, divide the butter and vacuum on max setting, cook in the waterbath at 85 degrees for around 45 mins, or until tender, chill in ice bath. When needed place the bags back in the bath to melt the butter, heat a decent size pan and melt the salted butter, reheat the celtuce stems in the butter but don’t colour, add a little more seaweed butter and glaze.
For the deep fried oyster –
Dry the oysters and flour lightly, drop into the tempura batter then straight into the hot oil at 180°, fry until crisp, drain and season lightly with sea salt.
For the oyster leaf veloute –
Heat a large sauce pan, add a little oil then add the shallots, garlic and white of leek, sweat with no colour under a lid until tender, add the noilly and reduce by half, add the stock and repeat, add the cream and repeat again, add to the blender, add the leaves and being carful blend until smooth, season and taste, adjust if necessary and pass onto ice.
For the oyster emulsion –
Place the strained oyster into a tall beaker, add the yolk, a little lemon juice and a drop of warm water, blend with the hand blender and slowly add the oil as a mayonnaise, correct the consistency with the strained juice as the oil thickens, taste and correct, pass through a sieve and bottle.
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