Tronchonette of Turbot with Citrus Fruits, Fresh Coriander Oil, by Marco Pierre White

06 September 2007
Tronchonette of Turbot with Citrus Fruits, Fresh Coriander Oil, by Marco Pierre White

Tronchonette de turbot à l'orange

4 x 150 g pieces of turbot fillet
flour for dusting
olive oil for frying
salt and freshly ground white pepper

4 segments of pink grapefruit
8 segments of lemon
pared zest of 2 lemons, cut into julienne strips
50 g fresh root ginger, peeled and cut into julienne strips
120 ml Stock Syrup (see below)
20 ml white wine vinegar
4 celery sticks, strings peeled and cut into julienne strips
knob of butter

120 ml Court-bouillon for Seafood (see below)
6 segments of grapefruit
50 ml olive oil
2 tbsp chopped coriander
25 g unsalted butter

1. Put the grapefruit and lemon segments to warm in a bowl above the stove.
2. Blanch the julienne of lemon zest and ginger together briefly in boiling water. Drain and refresh in cold water, then blanch and refresh again. This will retain colour and keep them crisp.
3. In a clean pan combine the zest and ginger julienne with just enough stock syrup to cover. Bring to the boil and poach the julienne for about 15 minutes. Then add just enough of the vinegar to give a balanced sweet and sour taste. Leave to infuse off the heat.
4. Cook the julienne of celery with the butter and just enough water to cover until slightly tender but not soft. Drain and keep warm.
5. For the sauce, put the court-bouillon in a small saucepan and bring to the boil. Whisk in the grapefruit segments until they dissolve (only tiny cells of juice will remain). Whisk in the olive oil and the chopped coriander. Keep warm. Just before serving, finish the sauce by adding the butter in small pieces, incorporating it by swirling it in.
6. Season the pieces of fish and flour them lightly, then fry in the hot olive oil in a large frying pan over a high heat until cooked and light golden brown on both sides.
7. To serve, make a bed of celery in the middle of each warmed plate and place a piece of fish on top. Garnish the fish with the warmed citrus segments and sprinkle a little drained lemon zest and ginger julienne along the length of each fillet. Spoon the sauce around the fish.

Stock Syrup

Makes about 425 ml

225 g caster sugar

1. Dissolve the sugar in 300 ml water by slowly bringing to the boil, stirring to insure all the sugar dissolves. Continue to boil the syrup for 1 minute.
2. Pass through a sieve and cool, then store in a tightly covered jar in a cool place.

Court-Bouillon for Seafood

Makes about 1.75 litres

2 onions
1 leek
2 celery sticks
5 carrots
1 head of garlic, cut horizontally in half
6 slices of lemon
8 white peppercorns, crushed
20 pink peppercorns
1 bay leaf
2 star anise
sprig each of parsley, coriander, tarragon, thyme and chervil
200 ml dry white wine

1. Roughly chop all the vegetables and place in a large pan with the garlic, lemon, peppercorns, bay leaf and anise. Add just enough cold water to cover (about 1.75 litres) and bring to the boil. Reduce the heat and simmer for 8 minutes.
2. Add the herbs and cook for a further 2 minutes only.
3. Remove from the heat and add the wine. Pour the mixture into a large bowl or jar, cover and leave to infuse for 11/2 days in the fridge.
4. Strain the stock through a muslin-lined sieve and discard all the solids. Store the stock in a tightly covered jar in the fridge for up to a week or in the freezer for 3 months.

By Marco Pierre White, Marco Pierre White in Hell's Kitchen, courtesy of Edbury Press

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