Fish Supper by Tom Brown

Tom Brown

Tom Brown

19th September 2018

Fish Supper by Tom Brown

Fish Supper by Tom Brown - this was Tom's fish dish that he prepared on the South West heat of Great British Menu.

Ingredients

  • TURBOT IN A BAG
  • 1 WHOLE CORNISH TURBOT 3/4KG SPEC FROM FLYING FISH
  • 2 BOTTLES CORNISH PILSNER BEER
  • 20G FLAT LEAF PARSLEY
  • 3 GARLIC CLOVES
  • 2 LEMONS
  • 400G UNSALTED BUTTER
  • TARTARE HOLLANDAISE
  • 250G UNSALTED BUTTER
  • 80G EGG YOLKS
  • 1 LARGE LEMON
  • CAYENNE PEPPER
  • 1 TBSP LILIPUT MINICAPERS
  • 2 PICKLED DILL GHERKINS
  • 1 SHALLOT
  • 10G CHIVES
  • 10G TARRAGON
  • 10G CHERVIL
  • 10G DILL
  • PEA PUREE
  • 1KG PETIT POIS PEAS
  • 15G FRESH MINT
  • 100ML COLD PRESSED RAPESEED OIL
  • BATTERED PORTHILLY OYSTER
  • 8 PORTHILLY NUMBER 2 SIZE OYSTERS
  • 1 BOTTLE CORNISH PILSNER BEER
  • 500ML SODA WATER
  • CORNISH SEA SALT
  • 1KG DOVE’S GLUTEN FREE SELF RAISING FLOUR
  • 1 PUNNET SEA PURSLANE

Method

TURBOT IN A BAG
*FILLET AND SKIN THE TURBOT, THEN CUT INTO 120G PORTIONS (6 MINS)
*PLACE THE TURBOT IN THE CENTRE OF A PIECE OF GREASEPROOF PAPER, SEASON AND PUT A 50G PIECE OF BUTTER ON TOP OF THE FISH.
DRAW UP THE EDGES OF THE PAPER AND FOLD THEM TOGETHER, LEAVING A SMALL OPENING IN THE MIDDLE AND POUR 40ML OF PILSNER INTO EACH PORTION AND TIGHTLY SEAL THE PAPER (10 MINS)
*PLACE THE TURBOT BAGS IN THE OVEN AT 190°C AND COOK UNTIL ¾ READY (5 MINS)
*OPEN THE BAG A LITTLE AT THE TOP AND ADD 1 TBSP OF CHOPPED PARSLEY AND GARLIC, RESEAL AND PLACE BACK IN THE OVEN TO FINISH COOKING (2 MINS)
*SERVE THE TURBOT STILL IN THE BAG, WITH IT OPENED SLIGHTLY AT THE TOP (1 MIN)
TARTARE HOLLANDAISE
*TAKE THE BUTTER TO A LIGHT BROWN COLOUR ON THE STOVE AND PASS OFF THROUGH A FINE CHINOIS (5 MINS)
*PLACE THE EGG YOLKS, A PINCH OF CAYENNE PEPPER, THE LEMON ZEST AND JUICE AND A SPLASH OF WATER INTO A THERMOMIX. SET AT 80°C AND COOK TO A THICK SABAYON (3 MINS)
*SLOWLY EMULSIFY THE BROWN BUTTER INTO THE SABAYON, SEASON AND PASS IF NECESSARY (2 MINS)
*MIX IN THE CHOPPED SHALLOTS, GHERKINS, CAPERS AND HERBS (1 MIN)
PEA PUREE
*BLANCH THE PEAS IN SALTED BOILING WATER (2 MINS)
*DRAIN OFF AND BLEND IN THERMOMIX UNTIL SMOOTH (4 MINS)
*ADD THE CHOPPED MINT LEAVES AND BLITZ AGAIN (1 MIN)
*EMULSIFY THE RAPESEED OIL INTO THE PUREE (1 MIN)
BEER BATTERED OYSTER
*OPEN THE OYSTERS AND DRAIN ON A CLOTH (2 MINS)
*LIGHTLY WHISK THE BEER AND SODA WATER TOGETHER, AND LEAVE TO DEVELOP AND AERATE TO A LIGHT BATTER (10 MINS)
*COAT THE OYSTERS IN THE BATTER AND DEEP FRY UNTIL CRISPY AND LIGHTLY GOLDEN (3 MINS)
*DRAIN ONTO KITCHEN PAPER AND SEASON WITH SEA SALT (1 MIN)
PLATING
*OPEN THE TURBOT PAPER SLIGHTLY AND PLACE IN THE MIDDLE OF THE PLATE, LEAVING THE FISH STILL INSIDE THE BAG
*NEXT TO THIS SPOON ON SOME OF THE PEA PUREE
*PLACE THE OYSTER ON TOP OF THE PUREE ALONG WITH SOME CRISPY SEA PURSLANE LEAVES
*PLACE A NICE WEDGE OF LEMON NEXT TO THE TURBOT BAG
*PUT THE HOLLANDAISE SAUCE INTO A SERVING BOWL ON THE SIDE

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.