Butter Poached Turbot/Turnip/Black Garlic/Kale

Gareth Bartram

Gareth Bartram

19th February 2020

Butter Poached Turbot/Turnip/Black Garlic/Kale

120 min

This dish will be cooked on stage at #TSCLive at HRC.

Ingredients

turbot

  • 2 x 50g portions of turbot Skin on Beurre Noisette salt

Fermented turnip sauce

  • 75g x fermented turnip juice 75g 15g x fermented mushroom juice 15g 75g x crème fraiche 75g 1g x xantham gum in 40g turnip ferment 75g Butter lemon juice to taste

Turnip Fondants

  • 1 x Turnip 50g celery pickle (as below)

Pickled turnip

  • 1200g Celery 40g Butter 80g Shallot 1.5g thyme 7g garlic 0.5g bay leaf 15g salt To Taste vinegar 500g Turnip

Black Garlic Puree

  • 200g black garlic chicken stock enough to just cover garlic

Crispy Kale and Sea Lettuce

  • 200g green Kale 10g Vinegar Powder 50g sea lettuce 3g furikake

Sautéed kale

  • 50g green kale 20g butter 5g Parsley finely chopped 5g chervil finely chopped 5g tarragon finely chopped 1g garlic finely grated 10g shallot finely diced Lemon juice

Method

Turbot

Season each portion of turbot with 0.4g of salt and place into a vac bag along with 20g of beurre noisette.

Fermented turnip sauce

Place all both fermented juices in a thermo along with the crème fraiche and xantham blend at 70 degrees than slowly add the butter, season with lemon juice.

Turnip Fondants

Slice the turnip into 2cm thick slices, cut out rings with desired cutter size and place into a vac bag along with the celery juice, vinegar and salt.
Seal the bag and cook on steam for 20 mins or until just cooked. Seal off 1 side of the turnip in a little foaming butter.

Pickled turnip

Juice the celery, Sweat down with the shallots until soft, add juice and remaining ingredients. Bring to the boil and simmer for 5 mins, pass through a fine chionis squeezing as much out of the pulp as possible.
Season with the salt and vinegar thinly slice the turnip on slicer and cut discs place into the pickle.

Black Garlic Puree

Place garlic and chicken stock into a heavy based pan and bring to the boil, cook until nearly all the stock has evaporated and the garlic is very soft, puree in the vita mix until very smooth pass through a chinois place in a bottle until needed.

Crispy Kale and Sea Lettuce

Deep fry the kale at 150 degrees until just cooked not crispy, drain on kitchen paper and season with vinegar powder and furikake place in the dehydrator and dry until crisp.
Spread the sea lettuce onto a dehydrator tray and dry for 20 mins, brush with a little oil and dehydrate again until crispy. Break the kale and sea lettuce into smallish pieces and mix well.

Sautéed kale

Mix together the herbs, garlic and shallot set aside. Pick and wash the kales and blanch in salted water for 2 mins plunge into ice water.
Heat the butter in a pan until starting to foam add the kale to finish the cooking finish with a pinch of the herb mis and season with lemon juice.

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