- Turbot
- 145g of turbot with skin on
- 35g duck fat
- Ox tail
- Brind: Thyme, brown sugar, bay leaves, rosemary, salt, pepper, water, maple syrup, garlic
- Egg yolk confit
- 100g salt
- 300g water 40 degrease
- Confit asparagus
- Peel asparagus and confit at 80 degrease for 4 minutes
- Salsify
- Extra garnishes
- Spinach
- Girolles
- Samphire
- Horseradish sabayon
Turbot with oxtail, morels or girolles, baby leeks, spinach, confit egg yolk, and diakon cress and horseradish sabayon
jan bretschneider
26th March 2011
Turbot with oxtail, morels or girolles, baby leeks, spinach, confit egg yolk, and diakon cress and horseradish sabayon
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 oxtail, morels or girolles, baby leeks, spinach, confit egg yolk, and diakon cress and horseradish sabayon recipe as tried and tested by our professional chefs.
Ingredients
Method
Turbot
Sous vide the fish at 55 degrease for 15 minutes
Drain off the excess duck fat and colour in the pan
Ox tail
Mix everything together and keep at a Luke warm place.
Clean the ox tail,
Marinate the ox tail in the brined for 3 hours, wash it off well and dry it over night.
Dust the ox tail in flour and seal them off until nice brown.
Place them in a tray.
Roast of mire poix add tomato puree and reduce some wine with it.
Add to ox tail and cook in oven on 140 degrees for 2 – 3 hours.
Egg yolk confit
Place egg yolk in water for 2 minutes.
Take out and place in 55 degrease warm duck fat and keep under the pass
Salsify
Peel the salsify and keep in lemon water.
Roast 10g of cumin seeds in pan add water and lemons.
Bring to the boil and add flour.
Now add the salsify and cook till done.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
