Lettuce sauce
- 1x Head Romaine lettuce
- 3x banana shallots
- 75g butter
- 75g Double cream
- 75g water
- 10g salt
Slow-cooked turbot, lettuce sauce, fish bone caramel
Theo Clench
3rd October 2023
Slow-cooked turbot, lettuce sauce, fish bone caramel
90 min
Slow-cooked turbot, lettuce sauce, fish bone caramel by Theo Clench, Executive Chef of Cycene.
Ingredients
Fish Bone Caramel
- 1kg of turbot bones, or any flat fish bones
- 1x brown onion
- 2x carrots
- 1x leek
- 1x stick of celery
- 10x black peppercorns
- 4x tomato on the vine
- 100g Red miso
- 50g dried shiitake mushroom
- 200ml cooking sake
- 2ltr water
- 100g sugar
Turbot
- 1x dark side fillet of turbot
- 25g softened butter
- Salt
Method
Lettuce sauce
1. Finely slice shallots and add to a saucepan with melted butter, sweat off until soft without caramelising.
2. Finely slice romaine lettuce and add to the pan, turning up the heat to cook quickly and preventing the lettuce from discolouring, once wilted add the water and cream.
3. Bring to a boil and remove from the heat, blend in a food processor, pass through a fine sieve and chill over ice.
4. Reheat the sauce before serving.
Fish Bone Caramel
1. Cut up the fish bones finely and roast in the oven at 180 degrees until dark and golden.
2. Cut up the onions, carrots, leeks and celery and roast off in a pan with a little oil until dark and caramelised, add roasted fish bones, water, miso, shiitake, sake and tomato and simmer for 40 mins.
3. Pass through a fine sieve and reserve the stock
4. Once the stock is finished, make a dark caramel with sugar, pour the fish stock onto the caramel, and reduce to the desired consistency.
Turbot
1. Portion the turbot into 4 pieces and leave the skin on, rub the flesh of each portion with softened butter and season.
2. Place on baking paper and bake in the oven at 160c for 8-12 minutes.
3. Once cooked, remove the skin and season again.
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