For the turbot:
- 175 g fillet of turbot
- salt & pepper
- olive oil (larder)
- 50 g unsalted butter (bringing)
- 1 savoy cabbage (shredded)
- 75 g unsalted butter
- 250 ml chicken stock
- salt & pepper
- 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.
- 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
- milk salt & pepper
- samphire blanched and refreshed in iced water
- Preheat the oven to 150°C/300°F
- 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.
- 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.
- 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.
- Add the fish stock and continue to simmer until the volume of liquid remaining in the pan is about one tablespoon.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the butter to the pan, turn the fish over and cook for three minutes until cooked.
- Remove the fish from the oven, cover loosely with silver foil and allow to rest for five minutes.
- 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.
- Place some of the blanched samphire on the turbot to garnish.