Oil Poached Turbot with Caramelised Fennel and Asparagus Coins

Served with a Nettle Emulsion and black lime butter Sauce

Ingredients


  • 50 g maldon sea salt
  • white pepper
  • 500 ml olive oil
  • 200 g approx. turbot fillet
  • 100 g stinging nettles
  • 0.25 banana shallot
  • 0.50 teaspoon english mustard
  • 0.50 slice white bread
  • 100-125ml rapeseed oil
  • 10 ml cider vinegar
  • black pepper
  • 1 dried black lime
  • 50 ml verjus du périgord (green grape fruit wine vinegar)
  • 1.10 l water
  • 160 g unsalted butter
  • 3 sprigs of thyme
  • 2 tablespoons chives
  • 1 fennel bulb
  • 1 bunch asparagus
  • 0.50 lime
  • 20 g purple basil shoots

Method

  1. Dissolve 30g of Maldon sea salt in 1000ml water, add turbot and brine. (15 minutes)
  2. Meanwhile put nettle leaves in a colander and cover with boiling water. Refresh in cold water and squeeze out moisture. Add ½ a slice of white bread, ¼ of a shallot, ½ teaspoon of English mustard to the nettles and blend. Add approximately100ml rapeseed oil until it emulsifies, season with salt, pepper and cider vinegar.
  3. Heat 500ml olive oil to (55°C) in a small frying pan, rinse turbot and add to olive oil and maintain temperature. Internal temperature of fish should be in region of (50-55°C) for serving. (20-25 minutes)
  4. For the black lime butter sauce, crack 1 black lime and add to saucepan with 100ml water, 50ml Verjus de Périgord, juice of ½ lime and 3 sprigs of thyme. Reduce by half and strain.
  5. Add 80 grams of cubed unsalted butter and whisk, then add remaining 80 grams of butter and whisk. Keep warm until required. Add chopped chives before serving. (10-15 minutes)
  6. Boil fennel wedges in salted boiling water. (3 minutes)
  7. Remove fennel wedges and drain, season with salt and pepper.
  8. Cut asparagus into discs using a mandolin. Season with salt and pepper. (2 minutes)
  9. Heat rapeseed oil in frying pan and add fennel wedges until caramelised. (3 minutes)
  10. Remove fennel wedges and keep warm.
  11. Add asparagus coins and fry. (1 minute)
Plating up
  1. Heat plate in oven (60°C). (5 minutes)
  2. Plate up and garnish with purple basil shoots. (5 minutes)


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