berry nice

TURBOT WITH STRAW­BER­RIES AND CREAM (SERVES 4)

Western Mail - - FOOD & DRINK -

MICHE­LIN star chef Tommy’s first cook­book, Roots, in­cludes his win­ning dish from last year’s BBC2 show Great Bri­tish Menu.

This un­usual turbot dish was de­signed as the fish course for a ban­quet cel­e­brat­ing the Wim­ble­don Ten­nis Cham­pi­onships – hence the straw­ber­ries and cream – but it’s also a great ex­am­ple of Tommy’s sig­na­ture play on savoury and sweet. “While this dish is cut­ting edge in its com­bi­na­tion, the tech­nique is based on solid clas­si­cal cook­ery,” Tommy says in the book. Just a warn­ing though – in the dif­fi­culty rat­ing, this is at the trick­ier end of the scale.

IN­GRE­DI­ENTS

150g chives; 150ml grape­seed oil (avail­able via Ama­zon); 150g green straw­ber­ries, cut into 2mm dice (if avail­able, just use red ones if not); 150g red straw­ber­ries, cut into 2mm dice; 150g golden beet­root, cut into 2mm dice; 150g fen­nel bulb, cut into 2mm dice; 150g white turnip, cut into 2mm dice; 4 x 120g skin­less turbot por­tions; knob of but­ter; sprin­kle of fen­nel pollen (avail­able via Ama­zon); sea salt

For the sauce: 2 shal­lots, sliced; 10g but­ter; 150ml dry white wine; 150ml ver­mouth; 300ml fish stock; 300ml dou­ble cream; sea salt For the elder­flower vine­gar: 20 ripe elder­flower heads; 500ml chardon­nay vine­gar For the green herb oil: 500g green herb leaves (works best with strong, soft herbs like lo­vage or chives); 250ml grape­seed oil Equip­ment: Ther­momix

METHOD 1. Make the green herb oil: Blitz the herbs in a food pro­ces­sor to a rough green slush. Tip this into a muslin cloth and work hard to squeeze out any wa­ter. Re­turn the dry herb pulp to the blender.

2. Heat the oil to 70˚C and blitz with the herbs un­til thor­oughly com­bined. If your blender has a heat­ing el­e­ment you don’t need to pre­heat the oil. Just blend the oil and herbs at 70˚C for five min­utes.

3. Leave to mar­i­nate overnight be­fore hang­ing oil in a muslin cloth over a bowl.

4. Make the elder­flower vine­gar: Check the elder­flower for any bugs, then stuff them into a large jar and pour over the vine­gar. Place the jar in a pan of wa­ter so the wa­ter cov­ers the jar and bring to the boil. Turn off the heat and al­low the jar to cool in the wa­ter be­fore stor­ing in the fridge.

5. To make the sauce, sweat the shal­lots in the but­ter un­til they are soft but do not al­low them to colour. Add the white wine and re­duce over a medium heat un­til the wine is a syrup coat­ing the shal­lots, then add the ver­mouth and re­duce again.

6. Add the stock and re­duce by half. Fi­nally, add the cream and again re­duce by half. Check the sea­son­ing and re­serve for later.

7. Put the chives in a food pro­ces­sor and blitz un­til they are a mush. Scrape the chives out of the bowl and onto a clean cloth. Squeeze the chive mush in the cloth to re­move all the wa­ter – you should end up with a dry ball. Place the dry chives and the grape­seed oil in a Ther­momix jug. Blitz for seven min­utes at 70˚C then strain through a muslin cloth.

8. Sea­son the diced straw­ber­ries and veg­eta­bles with salt and dress in one ta­ble­spoon of elder­flower vine­gar and one ta­ble­spoon of herb oil.

9. Roast the turbot in a pan with lots of foam­ing but­ter on a medium heat, plac­ing it skin-side down, fry­ing for one to two min­utes on ei­ther side.

10. Heat up the cream sauce, add four dessert spoons of the chive oil and whisk it in – the white sauce should be mar­bled with bright green oil.

11. To serve, spoon the veg­etable tartare (diced fruit and veg pieces) onto four plates, add the turbot and pour over the cream sauce. Sprin­kle with fen­nel pollen to fin­ish.

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