Tur­bot with straw­ber­ries and cream

Belfast Telegraph - Weekend - - FOOD -


Equip­ment needed: Ther­momix

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 (from Ama­zon) 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 (lo­vage or chives)

250ml grape­seed oil


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 squeeze out any wa­ter. Re­turn the dry herb pulp to the blen­der. 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. Leave to mar­i­nate overnight be­fore hang­ing oil in a muslin cloth over a bowl. 2. Make the el­der­flower vine­gar. Check the el­der­flower for any bugs then stuff it 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. 3. 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. 4. Add the stock and re­duce by half. Fi­nally, add the cream and again re­duce by half. Check the sea­son­ing and re­serve for later. 5. 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. 6. Sea­son the diced straw­ber­ries and veg­eta­bles with salt and dress in 1tbs of the el­der­flower vine­gar and 1tbs of herb oil. 7. Roast the tur­bot in a pan with lots of foam­ing but­ter on a medium heat, skin-side down, fry­ing for one to two min­utes on ei­ther side. Heat the cream sauce, whisk in four dessert spoons of chive oil — the sauce should be mar­bled with bright green oil. 8. To serve, spoon the 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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