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The Caterer

Pan-fried turbot, Jersey Royal potatoes, asparagus, langoustines, horseradish and caviar cream – by David Nichollas

11 September 2006
Pan-fried turbot, Jersey Royal potatoes, asparagus, langoustines, horseradish and caviar cream – by David Nichollas

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Ingredients (serves four) 4 x 150g turbot fillets (see advance preparation) Salt 500g Jersey Royal (or similar) new potatoes 50g shredded shallots 100g butter White pepper 50ml olive oil 24 trimmed, cooked asparagus spears Half a lemon 8 large cooked and peeled langoustines 20g soaked, dried morels 25g cooked fresh peas 40g cooked and peeled broad beans 250ml cream sauce (see below) 1 rounded tbs creamed fresh horseradish 1 rounded tbs oscietra caviar Chopped chives ### Advance preparation David Nicholls buys whole wild turbot weighing at least 6kg each. Fillet and skin them. The two larger fillets on the rounded, dark-skinned side weigh about 600g each, those on the underside a little less. Inshore fishermen will "bleed" turbot when they catch them by cutting across the tail with a sharp knife. This produces whiter flesh with a hint of pinkness to it. The best quality meat is firm, shiny and a little rosy. Trim the ends and edges of each fillet. Cut them across the grain into 150g portions. To ensure good colour on the surface during pan-frying, leave the portions to dry on a J-cloth or similar material. ### Fish cream sauce Put 10 large mussels in their shells in a pan with 125ml dry white wine, 250ml white chicken stock, 60ml dry vermouth, 20g diced shallots, 10g mushrooms, one or two parsley stalks and four white peppercorns. Boil and reduce by three-quarters. Add 250ml double cream and boil to a very light coating consistency. Adjust the seasoning with salt (if necessary), cayenne pepper and a squeeze of lemon juice. Strain and reserve. ### Method Boil and salt a pan of water. Add the scrubbed new potatoes and boil until tender. Drain, refresh and peel. Set aside, but keep hot. Melt half the butter in a small pan, add the shallots and sweat until transparent but not coloured. Crush the potatoes and shallots together with the back of a fork. Season with more salt if necessary and pepper. For each portion of turbot, heat a little olive oil in a non-stick pan. Season fillet and colour rapidly on both sides. Transfer to hot oven for up to 10 minutes to finish cooking. Squeeze a little lemon juice over it and keep hot. Season two langoustines per portion and saut‚ in butter without colouring. Reheat the asparagus in butter. Reheat the morels, peas and beans in butter. Boil the cream sauce, stir in the horseradish and, off the heat, add the caviar, chives and a squeeze of lemon juice. To dress the plate, put a 7cm ring in the middle of the plate and fill with potato. Remove the ring and put the turbot on the potato with two langoustines on top. Put the asparagus and other vegetables around the fish and coat with the sauce.
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