- Turbot
- 145g of turbot with skin on
- 35g duck fat
- Ox tail
- Brind: Thyme, brown sugar, bay leaves, rosemary, salt, pepper, water, maple syrup, garlic
- Egg yolk confit
- 100g salt
- 300g water 40 degrease
- Confit asparagus
- Peel asparagus and confit at 80 degrease for 4 minutes
- Salsify
- Extra garnishes
- Spinach
- Girolles
- Samphire
- Horseradish sabayon
Turbot with oxtail, morels or girolles, baby leeks, spinach, confit egg yolk, and diakon cress and horseradish sabayon
jan bretschneider
26th March 2011
Turbot with oxtail, morels or girolles, baby leeks, spinach, confit egg yolk, and diakon cress and horseradish sabayon
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 with oxtail, morels or girolles, baby leeks, spinach, confit egg yolk, and diakon cress and horseradish sabayon recipe as tried and tested by our professional chefs.
Ingredients
Method
Turbot
Sous vide the fish at 55 degrease for 15 minutes
Drain off the excess duck fat and colour in the pan
Ox tail
Mix everything together and keep at a Luke warm place.
Clean the ox tail,
Marinate the ox tail in the brined for 3 hours, wash it off well and dry it over night.
Dust the ox tail in flour and seal them off until nice brown.
Place them in a tray.
Roast of mire poix add tomato puree and reduce some wine with it.
Add to ox tail and cook in oven on 140 degrees for 2 – 3 hours.
Egg yolk confit
Place egg yolk in water for 2 minutes.
Take out and place in 55 degrease warm duck fat and keep under the pass
Salsify
Peel the salsify and keep in lemon water.
Roast 10g of cumin seeds in pan add water and lemons.
Bring to the boil and add flour.
Now add the salsify and cook till done.
