Main Course: Turbot

The recipe for one of the main courses at the Cliff House challenge

Ingredients


  • turbot:
  • 1 x 2-3 kg turbot
  • 500 ml filtered seawater brine
  • ( 500 ml water, 32 gram salt, 10 gram sugar, 8 gram powdered seawater)
  • butter, lemon zest, black pepper
  • duck foie gras:
  • 1 x lobe of duck foie gras
  • 80 ml chicken stock
  • 1 twig thyme
  • 1 twig rosemary
  • 8 g sea salt
  • cauliflower “stems”:
  • 2 x cauliflowers stems
  • 50 ml mirin
  • cauliflower “seared”:
  • 18 x big cauliflower florets
  • duck fat
  • 1 tsp. chopped thyme
  • seasoning
  • cauliflower “puree” :
  • 500 gr cauliflower trimmings
  • 20 ml mirin
  • 40 ml duck fat
  • seasoning
  • xantana
  • compressed leeks:
  • 200gr finely slice leeks
  • olive oil, seasoning, lemon zest
  • leek coulis:
  • 280 gr leeks
  • 30 gr parsley
  • 3 gr xantana
  • 4 leave gold gelatine
  • 50 ml olive oil
  • 650 ml turbot stock
  • lovage “deep fried”:
  • 40 lovage leaves
  • seasoning
  • garnish items:
  • 50/50 jus
  • grape fruit powder
  • samphire powder
  • dehydrated capers
  • cauliflower – for grating
  • herring caviar

Method

  1. Turbot:
  2. Fillet the Turbot, Portion the Fish in 120 Gr Steaks and brine the needed amount in the Seawater Brine, Leave in here for 35 minutes and dry, place in fridge for service
  3. During service we very lightly oil the fish and grill it 2 sides very quickly – then we brush with the fat of the Duck “Foie Gras and Season the fish again.
  4. We leave on a tray on a warm spot, when we finish the dish we flash the fish in a combi oven of 175 Celsius with 40 % steam added for 2 – 3 minutes
  5. Duck “Foie Gras”:
  6. Place the duck Foie Gras into a Vacuum Bag and add the other ingredients, steam in an oven of 72 Celsius for 20 minutes, then blast chill until completely cold.
  7. Take out of the bag , and clean and dry the Foie gras, the fat and liquid what will come out of the liver , we place in a pot and bring to a soft boil , this we strain into a suitable pot and keep for brushing the fish after grilling
  8. We also the Duck Foie Gras in generous Tranches of 50-60 gram, store in the fridge
  9. In service ,we will sear the duck liver off on 1 side and grate raw cauliflower over the unseared top, and place it under the salamander, when the cauliflower starts to colour we sprinkle it with capers, grape fruit powder and sea salt
  10. This will be place on top of the turbot and garnished off with the deep fried Lovage
  11. To make the Cauliflower Stems:
  12. On a Japanese Mandolin we shave the cauliflower stems in fine round slices , these we further mould by cutting them perfect circle with a cutter, this we place in the Mirin, and le it marinate on room temperature
  13. To make the Cauliflower Silhouettes:
  14. Slice the Big Florets in equal slices of 1 cm thick, this will not be easy and you will have a lot of trimmings what will used for the puree, when you have 30 Perfect Silhouettes, you sear them of in duck fat on two side and place them on a flat tray, sprinkle with sea salt, black pepper and the thyme.
  15. During service we heat them through under the salamander.
  16. To make the Cauliflower Puree:
  17. The cauliflower trimmings we dress like a “Salad” by mixing it with duck fat, Mirin and seasoning, then put in a vacuum bag and in a steam oven of 100 Celsius, cook until completely soft.
  18. In a small kitchen blender mix until a smooth puree, and add a pinch of Xantana to get a shine and the right consistency - then push through a sieve.
  19. Place into a small squeezy bottle, and keep for service under the heat lamps
  20. To Make the Compressed Leeks:
  21. Mix all ingredients and place in vacuum bag, seal to the maximum and leave in fridge until service.
  22. Then place in small container outside the fridge until use
  23. To Make the Leeks Coulis:
  24. Bring The Stock to the boil and solve the gelatine.
  25. In a blender place the leeks and parsley, and pour the hot stock on top of it – then blend maximum speed, until smooth- then add the olive oil and Xantana, and keep blending for another minute, pour through a sieve and season to taste, keep in squeezy bottle until use
  26. To Make the Deep Fried Lovage:
  27. Pick the leaves of the Lovage and wash and dry.
  28. Then deep fry in a fryer of 150 Celsius until crisp and transparent.
  29. Then place on some kitchen paper to drain and suck up the last oil.
  30. Place in dehydrator and sprinkle with salt to finish


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