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
- 0.5 teaspoon english mustard
- 0.5 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)
- 1.1 l water
- 160 g unsalted butter
- 3 sprigs of thyme
- 2 tablespoons chives
- 1 fennel bulb
- 1 bunch asparagus
- 0.5 lime
- 20 g purple basil shoots
Method
- Dissolve 30g of Maldon sea salt in 1000ml water, add turbot and brine. (15 minutes)
- 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.
- 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)
- 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.
- 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)
- Boil fennel wedges in salted boiling water. (3 minutes)
- Remove fennel wedges and drain, season with salt and pepper.
- Cut asparagus into discs using a mandolin. Season with salt and pepper. (2 minutes)
- Heat rapeseed oil in frying pan and add fennel wedges until caramelised. (3 minutes)
- Remove fennel wedges and keep warm.
- Add asparagus coins and fry. (1 minute)
Method
- Heat plate in oven (60°C). (5 minutes)
- Plate up and garnish with purple basil shoots. (5 minutes)
