Poached turbot with artichoke and Sauternes velouté - Tom Aikens
With its exquisite firm, yet delicate, flesh, turbot is the king of the sea, so it makes sense to treat it royally by teaming with truffles and artichokes
Ingredients:
4 x 160g turbot pieces
500g Jerusalem artichokes
120g butter
15g fresh thyme chopped
20g salt
50g caster sugar
juice of 2 lemons
300ml Sauternes wine
500ml chicken stock
300ml double cream
400ml olive oil
10 shallots
6 cloves of garlic
2 large sprigs of fresh thyme
salt
pepper
400ml white wine vinegar
400ml white wine
2 litres water
4 baby globe artichokes
400g Jerusalem artichokes
3 Désirée potatoes
1 egg
15g fresh Parmesan
150g plain flour plus extra to dust
salt
pepper
10g black truffle
olive oil to drizzle
truffle oil to drizzle
20g black truffle slices
30g buckler sorrel
Method:
1. Preheat the oven to 180°C/Gas mark 4
2. For the mash to make the truffle gnocchi, season the Désirée potatoes with salt and then place in the oven for about 45-60 minutes. Do not over or undercook them
3. Remove the flesh from the potato with a knife and put this through a mouli
4. Weigh out 400g of dry mash and place this into a bowl. Separate the egg and add the egg yolk to the mix. Add the grated Parmesan and flour, mix well and season. Lastly add the chopped truffle to the mixture
5. Divide the potato mixture into 4 and then roll each piece in flour and make into a long sausage shape with a diameter of 1/2cm
6. Use enough flour so the mashed potato rolls do not stick, then cut them into 3-4cm lengths so they are like little barrels. Place on a tray
7. Place a pan of water onto simmer and add salt, then place in the gnocchi barrels. Once they float, remove from the pan and place into iced water to cool
8. Once cool, remove the gnocchi from the water and drain. Place onto a tray with a little olive oil and truffle oil
9. Before preparing the artichoke and Sauternes velouté, clean the artichokes and peel in lemon water (water with lemon juice added)
10. Dice the artichokes into 1/2cm pieces. Heat the butter in a pan and when this has melted add the artichokes and thyme and cook on a low to medium heat
11. Cover with a lid and sweat for 5 minutes but be careful not to stew the artichokes or they will turn brown. Add the salt and sugar and cook for a further 3-4 minutes
12. Remove the lid and add the lemon juice. Reduce this down by half on a high heat, wiping the sides of the pan as you go, making sure it doesn't turn brown. Add the Sauternes
13. Reduce this by half again and then add the hot chicken stock and cream. Bring to a simmer for just 5 minutes, then pureé in a blender in 2-3 batches
14. Pass through a fine sieve, pressing firmly onto the artichoke pulp. Then pass again, just tapping the soup through the chinois so it is a fine liquid. You may need to do this a third time
15. To prepare the baby globe artichokes, place the oil in a pan and add the thinly sliced shallots and garlic. Add the thyme, salt and pepper. Cook with a lid on, on a low heat for 3-4 minutes
16. Add the vinegar and reduce by half, then add the white wine, reduce by half again and add the water. Bring to the boil and simmer for 5 minutes before checking the seasoning
17. For the baby artichokes take off the outer leaves, peel the hearts down with a peeler until they are smooth and no dark green bits are left and cut off the top
18. You will now only have the stalk and heart left, leaving 4cm of stalk attached. Peel the stalks until they are white, then slice half of them very thinly lengthways on a mandoline or an electric slicer
19. Cook the 8 artichoke slices in the liquor for approximately 2-3 minutes, and then leave to cool
20. The rest of the baby artichokes need to be cut with just an inch of the stalk still attached. Then cut them in half and then each half into 4 pieces
21. Cook again in the same liquor for 4-6 minutes at a simmer, then leave to cool
22. To prepare the Jerusalem artichoke slices, peel the artichokes and wash in cold water then slice very thinly on a mandolin
23. Simmer for 4-6 minutes in the liquor used for cooking the baby artichokes, then leave to cool
24. To prepare the turbot, poach the fish pieces in the artichoke liquor at 70°C for 8-10 minutes depending on the size. Reheat the baby artichoke pieces in the Sauternes and artichoke velouté
25. Reheat the baby artichoke slices with the Jerusalem artichoke slices
26. Place all the artichoke on the bottom of the bowl and then heat the gnocchi in a little of the soup with some chopped truffle and oil
27. Place this into the bowl then the fish, spoon on the sauce and then sprinkle on the sliced truffle and buckler sorrel
This recipe is from the Great British Chefs app - available from the App Store http://itunes.apple.com/gb/app/id448852000?mt=8.
Check out www.greatbritishchefs.com for more amazing recipes.
© Great British Chefs
With its exquisite firm, yet delicate, flesh, turbot is the king of the sea, so it makes sense to treat it royally by teaming with truffles and artichokes
Ingredients:
4 x 160g turbot pieces
500g Jerusalem artichokes
120g butter
15g fresh thyme chopped
20g salt
50g caster sugar
juice of 2 lemons
300ml Sauternes wine
500ml chicken stock
300ml double cream
400ml olive oil
10 shallots
6 cloves of garlic
2 large sprigs of fresh thyme
salt
pepper
400ml white wine vinegar
400ml white wine
2 litres water
4 baby globe artichokes
400g Jerusalem artichokes
3 Désirée potatoes
1 egg
15g fresh Parmesan
150g plain flour plus extra to dust
salt
pepper
10g black truffle
olive oil to drizzle
truffle oil to drizzle
20g black truffle slices
30g buckler sorrel
Method:
1. Preheat the oven to 180°C/Gas mark 4
2. For the mash to make the truffle gnocchi, season the Désirée potatoes with salt and then place in the oven for about 45-60 minutes. Do not over or undercook them
3. Remove the flesh from the potato with a knife and put this through a mouli
4. Weigh out 400g of dry mash and place this into a bowl. Separate the egg and add the egg yolk to the mix. Add the grated Parmesan and flour, mix well and season. Lastly add the chopped truffle to the mixture
5. Divide the potato mixture into 4 and then roll each piece in flour and make into a long sausage shape with a diameter of 1/2cm
6. Use enough flour so the mashed potato rolls do not stick, then cut them into 3-4cm lengths so they are like little barrels. Place on a tray
7. Place a pan of water onto simmer and add salt, then place in the gnocchi barrels. Once they float, remove from the pan and place into iced water to cool
8. Once cool, remove the gnocchi from the water and drain. Place onto a tray with a little olive oil and truffle oil
9. Before preparing the artichoke and Sauternes velouté, clean the artichokes and peel in lemon water (water with lemon juice added)
10. Dice the artichokes into 1/2cm pieces. Heat the butter in a pan and when this has melted add the artichokes and thyme and cook on a low to medium heat
11. Cover with a lid and sweat for 5 minutes but be careful not to stew the artichokes or they will turn brown. Add the salt and sugar and cook for a further 3-4 minutes
12. Remove the lid and add the lemon juice. Reduce this down by half on a high heat, wiping the sides of the pan as you go, making sure it doesn't turn brown. Add the Sauternes
13. Reduce this by half again and then add the hot chicken stock and cream. Bring to a simmer for just 5 minutes, then pureé in a blender in 2-3 batches
14. Pass through a fine sieve, pressing firmly onto the artichoke pulp. Then pass again, just tapping the soup through the chinois so it is a fine liquid. You may need to do this a third time
15. To prepare the baby globe artichokes, place the oil in a pan and add the thinly sliced shallots and garlic. Add the thyme, salt and pepper. Cook with a lid on, on a low heat for 3-4 minutes
16. Add the vinegar and reduce by half, then add the white wine, reduce by half again and add the water. Bring to the boil and simmer for 5 minutes before checking the seasoning
17. For the baby artichokes take off the outer leaves, peel the hearts down with a peeler until they are smooth and no dark green bits are left and cut off the top
18. You will now only have the stalk and heart left, leaving 4cm of stalk attached. Peel the stalks until they are white, then slice half of them very thinly lengthways on a mandoline or an electric slicer
19. Cook the 8 artichoke slices in the liquor for approximately 2-3 minutes, and then leave to cool
20. The rest of the baby artichokes need to be cut with just an inch of the stalk still attached. Then cut them in half and then each half into 4 pieces
21. Cook again in the same liquor for 4-6 minutes at a simmer, then leave to cool
22. To prepare the Jerusalem artichoke slices, peel the artichokes and wash in cold water then slice very thinly on a mandolin
23. Simmer for 4-6 minutes in the liquor used for cooking the baby artichokes, then leave to cool
24. To prepare the turbot, poach the fish pieces in the artichoke liquor at 70°C for 8-10 minutes depending on the size. Reheat the baby artichoke pieces in the Sauternes and artichoke velouté
25. Reheat the baby artichoke slices with the Jerusalem artichoke slices
26. Place all the artichoke on the bottom of the bowl and then heat the gnocchi in a little of the soup with some chopped truffle and oil
27. Place this into the bowl then the fish, spoon on the sauce and then sprinkle on the sliced truffle and buckler sorrel
This recipe is from the Great British Chefs app - available from the App Store http://itunes.apple.com/gb/app/id448852000?mt=8.
Check out www.greatbritishchefs.com for more amazing recipes.
© Great British Chefs
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