Turbot, Dublin Bay prawns and Bergamot Lemon from The Ritz

Exclusive Ranges

Exclusive Ranges

Standard Supplier 11th February 2015

Turbot, Dublin Bay prawns and Bergamot Lemon from The Ritz

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, Dublin Bay prawns and Bergamot Lemon recipe as tried and tested by our professional chefs. Recipe from John Williams, head chef The Ritz

Ingredients

  • 4 120g Fillet of turbot – square and thick cut
  • 12 Langoustine Dublin bay prawns
  • 500g Shells from the prawns
  • 500ml Chicken stock
  • 1 Shallots
  • ½ Carrot
  • 1 Celery stick
  • ½ Fennel
  • 10 Fennel seeds
  • 2 Star anise
  • 20g Ginger
  • 1 Cardamom pod
  • 60ml Brandy
  • 80ml White wine
  • 150ml Cream
  • 1 Bergamot, zested
  • 30ml Bergamot gel, recipe below
  • 80g Cauliflower puree, recipe below
  • 3 of each baby leeks, baby carrots, button onions – glazed in butter, water, salt and sugar emulsion
  • ¼ bunch Chevril
  • FOR THE CAULIFLOWER PUREE
  • 1 Cauliflower
  • 500ml Milk
  • 50ml Cream
  • 125g Butter
  • Pinch Seasoning
  • FOR THE BERGAMOT GEL
  • 750ml Bergamot Juice
  • 7.5g Agar Agar

Method

FOR THE CAULIFLOWER PUREE

• Slice the cauliflower thinly on a mandolin

• Get a pan hot and add the butter so that it starts to foam

• Add the cauliflower and cook quickly until softened

• Add the cream and milk to the cauliflower

• Cook quickly again, stirring as it reduces

• Once cooked, drain and puree, reserving the excess cream and milk to adjust the consistency

• Season with salt and pepper and pass through a chinois.

FOR THE BERGAMOT GEL

• Take 300ml of the bergamot and bring to the boil

• Add the Aga and cook for 2 minutes

• Add to the remaining Bergamot juice and set in the fridge

• Once set, blend until smooth and pass through a chinois

DISH METHOD

• Blanche the prawns and remove the tails, then chop the rest of the carcass

• Roast the carcass in a pan with the vegetables, spices and aromats

• Flame with brandy then add white wine and reduce to a syrup

• Add the chicken stock and bring to the boil, simmer for 20 minutes

• Add the cream and cook for 5 minutes, season to taste and pass through a fine sieve.

TO SERVE

• Cook the fillet of turbot on the plancha

• Place a spoonful of cauliflower puree onto the centre of the plate and place the turbot and langoustine on top of the puree

• Place the glazed baby carrot, baby onion and babyleeks onto the plate

• Pipe some spots of bergamot gel around the fish

• Nappe the fish with the sauce a and finely grate a very small amount of the bergamot zest on top and finish with the chevril

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