Turbot, iberico croquette, melted leeks, jerusalem artichoke, lemon thyme and hazelnut

Hywel Jones

Hywel Jones

4th January 2017

Turbot, iberico croquette, melted leeks, jerusalem artichoke, lemon thyme and hazelnut

Turbot is a large, saltwater flatfish known for its firm, white flesh and delicate flavour, dry-heat methods of cooking such as baking, roasting, grilling and pan-frying are recommended for a flavoursome finish – Take a look at the following Turbot, iberico croquette, melted leeks, jerusalem artichoke, lemon thyme and hazelnut recipe as tried and tested by our professional chefs. As part of The Staff Canteen Live, Hywel Jones will be creating ⁣a fillet of day boat cornish turbot recipe with iberico croquette, melted leeks, jerusalem artichoke, lemon thyme and hazelnut ⁣for his demonstration ⁣at the Great Hospitality Show 2017 - supported by Westlands, and in association with Hoshizaki. ⁣You can register here: www.livebuzzreg.co.uk/2017/ghs17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=banner ⁣If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel- www.youtube.com/user/StaffCanteen

Ingredients

  • 1x 100g portion turbot (FISH)
  • 3 swipes artichoke puree (DAIRY,CREAM)
  • 2 halves roasted baby artichoke (SULPHITES, DAIRY BUTTER)
  • 1 Tablespoon melted leeks (ONION, DAIRY BUTTER)
  • 1x 15g Iberico croquette (SULPHITES, DAIRY, BUTTER, MILK, WHEAT GLUTEN)
  • Lemon thyme sauce ( ONION ,GARLIC, SULPHITES, DAIRY BUTTER, NUTS)
  • ARTICHOKE PUREE
  • 1kg peeled sliced artichokes
  • 1 litre double cream
  • 1 peeled clove garlic
  • Few sprigs of thyme
  • Pinch rock salt
  • IBERICO CROQUETTE
  • 125g fondant Jerusalem artichokes ( Cooked sous vide with butter and pinch of salt then roast with thyme, garlic and butter)
  • 50g finely diced Iberico
  • 25g Bechamel
  • BECHAMEL
  • 50g butter
  • 50g flour
  • 500mls milk
  • LEMON THYME SAUCE
  • 100ml finished chicken sauce
  • 50ml Beurre noisette
  • 50ml Pedro Jiminez sherry reduced by half
  • 25ml lemon juice
  • Seasoning
  • Crushed freshly roasted hazelnuts
  • Picked lemon thyme leaves

Method

ARTICHOKE PUREE
Combine and bring to a simmer, cover with a cartouche, and bake at 130° untill soft. Drain and blitz.
IBERICO CROQUETTE
Combine and season
BECHAMEL
Form a roux, add hot milk to a smooth emulsion and cook gently for 10 minutes stirring continuously.
LEMON THYME SAUCE
Combine all but do not boil

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.