Morecambe bay Turbot, Southport Shrimp Fritter, Carrot Purée and Perigueux sauce

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 24th July 2013

Morecambe bay Turbot, Southport Shrimp Fritter, Carrot Purée and Perigueux sauce

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 Morecambe bay Turbot, Southport Shrimp Fritter, Carrot Purée and Perigueux sauce recipe as tried and tested by our professional chefs. This main course was cooked by Jacques Verite from Bistrot Verite, Merseyside Young Chef of the Year 2013

Ingredients

  • Ingredients
  • Turbot
  • Fritters
  • Southport shrimps
  • Cream
  • Brick Pastry
  • Dill
  • Puree
  • Carrots
  • Milk
  • Cream
  • Butter
  • Xanthan gum
  • Sauce
  • Veal stock
  • Shallots
  • Butter
  • Madeira
  • Truffle pieces

Method

Method

Fillet the turbot. Keep trimmings.
To make carrot puree, prep carrots, place them in the pan with some milk, butter and cream. Cook until the carrots are well cooked season then blitze them up into a smooth puree.
To make the sauce, sweat off shallots, add the madeira. Reduce, then add truffle liquid and a few pieces, add the stock to the pan, reduce that down. To finish off, whisk in butter, season.
For the shrimp fritter, blitz up the turbot trimmings, season and add a bit of cream slowly until all bind, then in a bowl place the turbot moose, shrimps and dill. Then with the brick pastry, egg it all over and place the shrimps on the pastry and roll it up. To finish that, deep fry it
Cook the turbot