- Ingredients
- Turbot
- Fritters
- Southport shrimps
- Cream
- Brick Pastry
- Dill
- Puree
- Carrots
- Milk
- Cream
- Butter
- Xanthan gum
- Sauce
- Veal stock
- Shallots
- Butter
- Madeira
- Truffle pieces
Morecambe bay Turbot, Southport Shrimp Fritter, Carrot Purée and Perigueux sauce
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
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
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 – 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 16 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 560,000 followers across Facebook, X, 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.
