- 1 whole turbot gutted, 1 to 2 kilos
- 1 large peeled white onion
- 1 stick of celery
- 2 cloves of garlic, peeled
- 1 bulb of fennel
- 250g button mushrooms
- Tarragon, parsley, chives, chervil
- 2 leeks
- 200g chanterelles
- 200g smoked pancetta
- 1 bottle of champagne
- 2 lemons
- 250mls white chicken stock
- 250g salted butter
- Sea herbs to garnish (sea kale sea aster oyster leaves)
Whole roast turbot with leeks, chanterelles and bacon with champagne and tarragon sauce
Galton Blackiston
3rd March 2017
Whole roast turbot with leeks, chanterelles and bacon with champagne and tarragon sauce
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 Whole roast turbot with leeks, chanterelles and bacon with champagne and tarragon sauce recipe as tried and tested by our professional chefs. As part of The Staff Canteen Live 2017, Galton Blackiston will be creating whole roast turbot recipe with leeks, chanterelles and bacon with champagne and tarragon sauce for his demonstration at IFE 2017 - supported by Westlands. You can register here: www.ife.co.uk/tsc
Ingredients
Method
Cover the bottom of a large roasting tray with chopped onions, garlic, celery and mushrooms. Season the fish all over and lay on top of the vegetables. Pour over half of the champagne and a chopped lemon, cover with foil and roast in a pre-heated oven at 180°c for about 30 minutes. Take out and keep warm. Strain any liquor through a sieve into another pan and add some chicken stock reducing by half. Add some cream as you go and a squeeze of lemon juice. Liven up with a little more champagne.
For the leeks, trim and slice thinly and blanch in boiling salted water till cooked. Then drain and keep in iced water. Clean the chanterelles and fry them in butter then fry the bacon and bring all the ingredients together adding a touch of cream and seasoning. Chop the tarragon and add this to the warm sauce. Carefully take the fish off the bone and serve with the leeks and sauce.
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