Roast turbot, pea puree, potato terrine and salsa verde

Mark Poynton

Mark Poynton

13th December 2010

Roast turbot, pea puree, potato terrine and salsa verde

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 Roast turbot, pea puree, potato terrine and salsa verde recipe as tried and tested by our professional chefs.

Ingredients

  • 4 x 150g turbot fillets (skinned)
  • Pea Puree
  • 300g x fresh English peas
  • 100ml x double cream
  • Potato terrine
  • 5 x large maris piper potatoes (peeled and sliced thinly)
  • 100g melted butter
  • Salsa verde
  • 50g x small capers
  • 50g x gherkins
  • 50g x shallot
  • Juice of 1 lemon
  • 10g x parsley
  • 10g x tarragon

Method

Serves 4
Method
For the potato terrine,
line 1 oven proof dish with greaseproof paper, and layer the potato slices in the dish brushing each layer with the melted butter and a small sprinkle of salt,
When the dish s full, bake in the oven at 160’c until the potato is cooked all the way through about 45 minutes( you can test by pushing a thin blade small knife into to the terrine it should push through with no resistance) when cooked leave to cool completely in the fridge, when cooled remove from cooking dish and cut into large chip sized pieces and then colour in a non stick frying pan on all sides and keep warm until serving.
For the pea puree,
Bring a large pan of water to the boil add a large pinch of salt and cook the peas until tender and drain into a colander, bring the double cream to the boil and the transfer the peas and cream into a liquidiser and blend until smooth season with a little salt and keep warm until serving
For the salsa verde
Finely dice the gherkin, capers and shallot and mix together and the finely chopped herbs and add the lemon juice to taste it shouldn’t need seasoning due to the salty capers and gherkins.
To finish pan fry the turbot fillets skin side down in a little olive oil for about 2 minutes then turn over remove your pan from the heat and leave to sit in the pan for 2 minutes for the residual heat to finish cooking the fish
Arrange all the elements on the plate and serve

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you