Steamed tur­bot with crushed-nas­tur­tium broth

The Daily Telegraph - Telegraph Magazine - - The Cut // Food -

Serves 4

For the tur­bot

— 100g salt

— 100g fresh sea­weed such as sea lettuce, or 25g dried sea­weed

— 1 tur­bot, skinned, boned

and fil­leted

For the mus­sel stock — 300ml white wine — 1kg mus­sels, beards re­moved, thor­oughly washed and drained

For the sauce

— 100g banana shal­lots,

finely sliced

— 30ml olive oil

— 200g button mush­rooms,

finely sliced

— juice of ½ le­mon

— 75ml Noilly Prat ver­mouth — 250ml dou­ble cream — 15g nas­tur­tium leaves and stems, plus ex­tra leaves and flow­ers to gar­nish — 30g baby spinach

— 1 gar­lic clove, finely sliced

For the quick-pick­led cour­gette

— 150g white-wine vine­gar — 90g caster sugar

— 12g salt

— 2 small yel­low cour­gettes

Bring two litres of wa­ter to a boil then whisk in the salt to dis­solve. Add the sea­weed, re­move from the heat then chill.

Por­tion the tur­bot into 120g pieces. Place these in the brine for eight min­utes then re­move and drain on a clean J-cloth.

For the stock, bring the wine to a boil with 300ml wa­ter then add the mus­sels and cover with a lid. Cook for three min­utes, un­til the mus­sels have opened (throw away any that haven’t).

Tip the mus­sels into a colan­der, sav­ing the liq­uid, then strain this through a dou­ble layer of muslin and set aside. You can save the mus­sels for a sep­a­rate dish, or serve them along­side the tur­bot if de­sired.

To make the sauce, sweat the shal­lot in the olive oil with a pinch of salt in a lid­ded pan, for 10 min­utes, un­til soft­ened.

Add the mush­rooms, an­other pinch of salt and the le­mon juice, stir through then cover with the lid again and cook for an­other 10 min­utes.

Add the Noilly Prat, bring to a boil, then add 400ml of the mus­sel stock along with the dou­ble cream. Re­duce the heat and sim­mer for five min­utes, then strain the sauce through a sieve, press­ing the mush­rooms and shal­lots with the back of a spoon to ex­tract all the sauce.

Trans­fer the sauce to a blender, add the nas­tur­tium, spinach and gar­lic clove, and blend for 30 sec­onds. Check for sea­son­ing.

For the pick­led cour­gette, add 450ml wa­ter to a pan with the white-wine vine­gar, sugar and salt. Bring to the boil then re­move from the heat and chill.

Slice the cour­gettes into 1mm-thick rounds, us­ing a man­dolin if you have one. Add to the pick­ling liquor and leave for 10 min­utes, then drain.

Steam the tur­bot pieces un­til just cooked – ap­prox­i­mately eight min­utes.

To serve, place cour­gette slices in each bowl, over­lap­ping neatly, then top with tur­bot. Scat­ter over some nas­tur­tium leaves and flow­ers, then pour the sauce on top.

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