Swap your usual Christ­mas fowl for tur­bot. The mild flavoured fish soaks up the creamy, but­tery notes of the white truf­fle nan­tais sauce beau­ti­fully.


Serves 4

Prep time 1 hour Cook time 20 min­utes

white truf­fle nan­tais sauce 100ml Chardon­nay 20ml Cham­pagne vine­gar 20g shal­lots, diced 100ml cream

100g but­ter, chilled and cubed 30g white truf­fle paste (avail­able from Ama­

» In a small heavy saucepan, sim­mer wine, vine­gar and shal­lots over mod­er­ate heat un­til liq­uid is re­duced to about one third of the vol­ume.

» Add cream and sim­mer the mix­ture un­til slightly thick­ened. Grad­u­ally add but­ter a few cubes at a time.

» Strain the sauce through a fine sieve into an­other saucepan, be­fore adding the white truf­fle paste. tur­bot

500ml olive oil

4 sprigs of fresh thyme a pinch of salt

2 cloves of gar­lic, sliced

4 tur­bot, skin and bones re­moved 20ml ex­tra vir­gin olive oil fleur de sel, to taste

» On a pan, heat the olive oil to 65°C. Add fresh sprigs of thyme and sliced gar­lic. » Lightly sea­son the tur­bot with fine salt and gen­tly slide into the olive oil. Poach the tur­bot at 65°C for 15 min­utes.

» Re­move the tur­bot from the pan and pat the fil­let with paper towel to drain off the ex­cess oil. Set the fish aside to rest for 1 minute be­fore driz­zling it with ex­tra vir­gin olive oil and fleur de sel.

veg­etable gar­nish

80g baby car­rots, peeled and trimmed 140g Ro­manesco flo­rets, trimmed 120g beet­root, peeled and sliced in half 20g shal­lots

30g but­ter salt, to taste » Blanch the baby car­rots, Ro­manesco flo­rets and beet­root sep­a­rately in salted boil­ing wa­ter un­til ten­der and cooked. » Sauté shal­lots in but­ter un­til translu­cent. Then add car­rots and Ro­manesco flo­rets. Sauté for for 1 minute, then set aside. Re­peat step with beet­root sep­a­rately and sea­son with salt to taste. Set aside.


8 ca­per berries 30g cherry toma­toes 12 edi­ble flow­ers 12 fen­nel blos­soms 40 alder wood chips

» As­sem­ble ac­cord­ing to photo on page 90 or as de­sired.

» Just be­fore serv­ing, place the alder wood chips into the cam­ber of the smok­ing gun. Ig­nite and cover the whole dish with a cloche. Place the hose of the smoke gun un­der the cloche and smoke the dish for 30 sec­onds. Serve im­me­di­ately.

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