- Turbot:
- 5kg Wild Turbot
- 500g Salt
- 300g Butter
- Cream:
- 6 banana shallots, thinly sliced
- 150g Butter
- 500ml white wine
- 500ml Dry vermouth
- 1 litre of fish stock
- 1 litre of double cream
- Lemon juice
- Salt
- Chive oil:
- 1kg of chives
- 1l Grapeseed Oil
- Vegetable tartare:
- 500g green strawberries
- Red strawberries
- 500g golden beetroot
- 500g fennel bulb
- 500g baby turnips
- 5g Pollen oil
- 5g Elderflower vinegar
- 200g Razor Clams
- Pickled Strawberries:
- 500g green strawberry
- 300ml Elderflower vinegar
- Salt, to taste
- Garnish:
- Fennel pollen, pinch
Turbot with Strawberries and Cream - my fish course recipe for Great British Menu 2017
Tommy Banks
28th June 2017
Turbot with Strawberries and Cream - my fish course recipe for Great British Menu 2017
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 Turbot with Strawberries and Cream recipe as tried and tested by our professional chefs. Turbot recipe with Strawberries and Cream - my winning fish course recipe for Great British Menu 2017. (Source: BBC)
Ingredients
Method
Serves 4
Turbot:
1. Fillet and portion the turbot into thick portions.
2. Cover the fillets with fine salt, so that the flesh is completely covered and leave for 20 minutes.
3. Remove the fillets from the salt and rinse. Pat dry.
4. Place the fillets into a vac pac bag and seal.
5. Poach the fillets in a water bath for 20 minutes at 46c.
6. Once cooked remove the fillets from the vac pac bag.
7. In a large frying pan heat the butter, and add the fillets.
8. Pan fry until the butter starts to foam and the fillets start to caramelise, approx. 5-7 minutes.
Cream:
1. In a large saucepan add the shallots and butter.
2. Slowly cook on a low heat for approx. 15 minutes until the shallots start to soften but don’t allow them to colour.
3. Add the white wine and reduce to a syrup like consistency – this should take about 10 minutes.
4. Add the vermouth and reduce slowly to a syrup like consistency – this should take about 15 minutes.
5. Add the fish stock and reduce by half; this should take about 15 minutes.
6. Add the double cream and reduce by half, this should take about 10 minutes.
7. Use lemon juice and salt to season, to taste.
Chive oil
1. Place the chives in a blender and blend to a rough puree.
2. Place the puree in a sieve and squeeze out any excess water.
3. Put the leftover pulp into the blender and blend with the rapeseed oil for 8 minutes until combined.
4. Pass the oil through a muslin cloth and hold until ready to serve.
Vegetable tartare:
1. Dice the green strawberries, red strawberries, golden beetroot, fennel bulb and baby turnips to a 3 mm dice.
2. Dress in the vinegar and oil.
3. Mix through diced raw razor clams.
4. Season with salt, to taste.
Pickled Strawberries
1. Slice green strawberries thinly and lie on a flat surface.
2. Using a pastry brush, brush each slice with elderflower vinegar and sprinkle with salt.
To assemble:
3. Place the tartare in the centre of the bowl.
4. Place a cooked turbot fillet on top.
5. Line the fish with slices of pickled green strawberries.
6. Dredge with fennel pollen
7. On the side serve the fish cream in a jug topped with the chive oil.
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