Roasted Turbot, Sprouting Broccoli, Confit Potatoes, Whey and Horseradish

Richard Corrigan

Richard Corrigan

22nd February 2018

Roasted Turbot, Sprouting Broccoli, Confit Potatoes, Whey and Horseradish

Richard Corrigan and David Simms will be cooking this Roasted Turbot , Sprouting Broccoli, Confit Potatoes, Whey and Horseradish at The Staff Canteen Live at Hotelympia 2018.

Ingredients

  • 4 X 200G Tranche Turbot
  • 12 Spears Sprouting Broccoli (Blanced)
  • Rapeseed Oil
  • Salted Butter
  • Maldon Salt
  • For the whey sauce:
  • 400ml Whey (100ml reduced)
  • 50g Double cream
  • 50g Butter
  • 1.5g Thick n’ Easy (1 scoop)
  • 10g Horseradish Verjus
  • For the confit potatoes:
  • 250 new season Jersey Royals: Bag together cook for 30 min 100dg steam
  • 300ml Chicken fat
  • 1 x bay leaf
  • 2 x peppercorns
  • 1 x clove garlic
  • 2gr salt
  • To make the parsley and tarragon oil:
  • 100g Picked parsley (blanched)
  • 50g Chopped tarragon
  • 200ml Sunflower oil (chilled)
  • 7g Salt
  • For the broccoli purée:
  • 250g broccoli, shaved (approx. 6 large heads)
  • 150g baby spinach
  • 11g dashi granules
  • To make the almond crumb:
  • 50g Ground Almonds
  • 20ml Rapeseed Oil
  • 100g Salted Butter
  • 1 Clove Garlic

Method

To make the whey sauce:
1. Reduce the whey to 25% of its original (100ml)
2. Add cream and bring to a simmer
3. Gradually bamix in the thick and easy then the butter
4. Peel and finely grate the horseradish into the sauce
5. Season to taste and pass through a chinois
To make the parsley and tarragon oil:
1. Blitz together without heating.
2. Infuse for 24 hours and pass
To make the broccoli purée:
1. Bring enough water to the boil to cover the broccoli
2. In a separate pan place the broccoli and dashi and cover with the boiling water
3. Place on the lid, boil on a high heat
4. When the broccoli is completely soft season lightly and add in the spinach. Allow to wilt. By this stage there should be very little liquid remaining
5. Blend in the vita prep until smooth, incorporating the remaining cooking juices so a wet glossy puree consistency is achieved
6. Pass through a fine chinois and chill over ice immediately
7. Adjust the seasoning if required
To make the almond crumb:
1. Place the oil and butter in a frying pan
2. Once the butter is fully melted add the almond and garlic
3. Continuously stir until golden brown
4. Drain on a J cloth and season with salt
⁣1. Roast the Turbot in foaming butter in a non stick pan and rest
2. Re heat the sprouting broccoli in a butter emulsion
3. Re heat the sauce and split with the parsley and tarragon oil
4. Plate and serve.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you