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Pan-fried turbot with mushroom risotto

11 September 2006

Ingredients

(serves four)

2 sticks of salsify
20 baby leeks
4 cèpes
Salt
Half an onion
100g risotto rice
80g butter
100ml white wine
300ml stock
Pepper
4tbs double cream
Parmesan cheese
4 x 200 turbot fillets
Oil

Garnish 4 cèpe tuiles
Cèpe foam (1 part cèpe/Madeira jus and 2 parts milk)

Method

Wash and peel the salsify. Simmer until tender (in a seasoned blend of water and milk with a squeeze of lemon juice added). Cut into 25mm pieces and quarter.

Trim the leeks and cut to the same length as the salsify.

Dice four cèpes into small cubes. Blitz cèpe trimmings in the blender and sweat in a pan with a little salt.

Sweat the onion in 25g of butter. Add the rice and let it sweat for one minute. Add the white wine. Reduce.

Cover twice with chicken stock, boil, season and cook for six minutes each time. Drain rice, reserving any unevaporated liquid.

For each portion, take equal amounts of rice and stock and reduce. Boil. Add a little double cream and grated Parmesan. Serve the rice with a cèpe tuile and the salsify and leek reheated in a little butter.

Season the turbot and sauté in oil. Add a little butter to the pan for each portion to give a slightly caramelised finish.

Serve the turbot with a cèpe tuile and cèpe foam with the risotto to one side.

  • Wine recommendation: Planeta Chardonnay Sicilia 1999.
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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