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