Pan Fried Fillet of Turbot with Truffled Celeriac Puree

Served with Butter Poached Cabbage and Beurre Blanc

Ingredients


For the turbot:
  • 175 g fillet of turbot
  • salt & pepper
  • olive oil (larder)
  • 50 g unsalted butter (bringing)

Buttered cabbage
  • 1 savoy cabbage (shredded)
  • 75 g unsalted butter
  • 250 ml chicken stock
  • salt & pepper

Celeriac puree
  • 300 g celeriac, peeled, chopped and cut into small square dice.
  • 600 ml full fat milk
  • 1 tblsp double cream (larder)
  • pinch of salt
  • 40 g unsalted butter.
  • a few drops of white truffle oil.

Beurre blanc
  • 2 shallots, peeled, finely sliced
  • 1 tblsp white wine vinegar
  • 4 tblsp white wine
  • 4 tblsp fish stock
  • 275 g salted butter, cut into cubes
  • salt and freshly ground black pepper

Garnish and extras
  • olive oil
  • white wine vinegar
  • double cream
  • butter
  • milk salt & pepper
  • samphire blanched and refreshed in iced water

Method

  1. Preheat the oven to 150°C/300°F
  2. For the celeriac purée, place the celeriac, milk and the salt into a heavy-based pan and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, or until the celeriac is tender.
  3. Drain the celeriac, reserving the milk. Leave in the colander for 5 minutes to drive off any excess steam, then purée in a food processor or Bamix Dry Grinder until smooth, using a little of the milk & Double Cream to help get the right consistency. Season with Salt and Pepper and add a few drops of White Truffle Oil.
  4. For the Beurre Blanc, bring the finely sliced shallots, white wine vinegar and white wine to the boil in a saucepan. Reduce the heat until the mixture is simmering, then continue to simmer until only two tablespoons of liquid are left in the pan.
  5. Add the fish stock and continue to simmer until the volume of liquid remaining in the pan is about one tablespoon.
  6. Reduce the heat to low, then gradually whisk in 225g/8oz of the butter, 25g/1oz at a time, waiting until all of the butter has melted and incorporated into the mixture before adding more.
  7. Once all of the butter has been added to the reduction, remove the mixture from the heat and strain it through a fine sieve into a clean saucepan. Season, to taste, with salt and freshly ground black pepper. Set aside at room temperature until needed.
  8. For the buttered cabbage, place a large heavy based saucepan over a medium heat for one minute. Add the butter, allow it to melt and then add the cabbage and a pinch of salt. Cook for 3-4 minutes, stirring frequently, until the cabbage softens.
  9. Add 100ml/3½fl oz chicken stock, cover and cook for a further 3-4 minutes, or until the cabbage is just tender. Set aside at room temperature.
  10. For the Turbot, place a frying pan over a high heat for one minute. Add two tablespoons of olive oil to each. Season the skin-side of the turbot with salt and fry the fish for 1-2 minutes until golden-brown.
  11. Add the butter to the pan, turn the fish over and cook for three minutes until cooked.
  12. Remove the fish from the oven, cover loosely with silver foil and allow to rest for five minutes.
Plating up:
  1. To serve, reheat the buttered cabbage and celeriac puree to temperature. Place some of the buttered cabbage in the centre of a plate; place the turbot fillet on top of the cabbage. Place some of the celeriac puree next to the cabbage/turbot and spoon around the beurre blanc sauce.
  2. Place some of the blanched samphire on the turbot to garnish.


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