- 4 x150g skinned and fillet line caught Turbot
- Cauliflower purée:
- 500g cauliflower
- 250g butter
- 125g water
- Nut crust:
- 750g butter
- 100g sugar
- 50g salt
- 500g toasted pine nuts
- 250g polished pistachios
Line Caught Turbot with Cauliflower Puree
Shaun Rankin
4th September 2012
Line Caught Turbot with Cauliflower Puree
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 Line Caught Turbot with Cauliflower Puree recipe as tried and tested by our professional chefs.
Ingredients
Method
Line caught Turbot
Cook Turbot in oil and butter colour and turn allow to rest before adding the nut crust.
Cauliflower purée:
Melt the butter in a medium sized pan, add the cauliflower, place a lid on top, stir every 2 minutes. Once the cauliflower is cooked add the water, bring it to the boil and blitz in a thermomixer. Once blitzed pass and season with salt white pepper and truffle oil.
Nut crust:
Melt the butter in a medium pan, add the sugar and butter stir continuously! Once the butter has reached beurre noisette remove from the heat and pass through a chinois. Gently chop/blitz the toasted nut add them to the butter mix. cool down over a bowl of ice, once the mix has started to harden slightly place between some parchment paper and roll out to 0.5cm place in fridge for one hour cut when needed
Cauliflower ceviche:
Thinly slice the cauliflower, marinade with some oil,lime juice and mixed herbs(tarragon dill chervil and corriander)
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