Classic French
Braised fillet of turbot, oyster and vegetables
Turbot - my favourite fish
Ingredients
For the turbot and oysters
- 4 fillets (125g each)turbot fillets, skinned with trimmings kept for sauce
- 40gunsalted butter, softened
- 10mllemon juice
- 1 pinchsea salt
- 4oysters (medium), opened (shucked), cleaned, reserve juice
For the cucumber ribbons
- 1/2cucumber, peeled
- 1 pinchsea salt
For the braisage sauce
- 50gshallot, finely sliced
- 20gunsalted butter
- 150gflat fish bones or turbot trimmings
- 125gbutton mushrooms, finely sliced
- 100mldry white wine or Gewurztraminer, boiled for 1 minute
For the vegetables
- 1tspunsalted butter
- 2tbspwater
- 40gbaby leaf spinach
- 2pak choi, cut in half lengthways
- 12cucumber ribbons (see recipe)
- 10gdried edible seaweed, re-hydrated
To serve
- 1tbspchives, chopped
- 20gcaviar, oscietra
Method
- 1
For the turbot and oysters: In a small bowl, mix the soft butter with the lemon juice and salt, then brush the mix onto the turbot, ensuring a complete covering.
Reserve in the fridge.
The salt will not cure the fish as it is trapped in the butter, but when you cook the fish, it will season it perfectly.
Place the oyster in a small saucepan with their juices, covered in the fridge until ready to cook.
- 2
For the cucumber ribbons: With a mandolin set to 3mm, slice the top and sides to square up the cucumber. Slice the cucumber into strips, turning it as you go, leaving the core of seeds in the middle that you discard.
Cut each strip in half length-ways to create a ribbon. In a bowl, season the cucumber ribbons with the salt, stir and freeze for a minimum of 3 hours.
The water in the cell walls will burst out, concentrating the flavour and increasing the colour of the cucumber. At the same time, the seasoning will acts as a cure, drawing water out.
Defrost the cucumber. At this stage, it will be a deep green colour, with a very intense flavour.
Taste; if slightly salty, wash under running cold water for a minute and taste again. Repeat if necessary until the cucumber has a light seasoning of salt and reserve.
- 3
For the braisage sauce: In a large, low-sided sauté pan, on a medium heat, sweat the shallots in the butter without any colour for 3 minutes until tender, season with the salt.
Stir in the fish bones or turbot trimmings, mushrooms, cover with a tight-fitting lid and cook for a further 5 minutes until the mushrooms release their juices.
Add the boiled wine, bring to the boil and simmer for 10 minutes to infuse all the flavours.
Remove from the heat and reserve, ready to cook the fish.
- 4
To cook the turbot and oysters: Preheat the oven to 150ºC. In a medium shallow casserole, either in the oven or on a low heat, gently heat the braisage to a light simmer.
Sit the fish fillets on the fish trimmings and mushrooms so they steam during cooking and release their juices into the braising liquor. Cover and cook for 8-10 minutes, either in the pre-heated oven or on a low simmer.
Lift the turbot fillets and scallops onto a small tray and keep warm in the oven while you cook the vegetables. Strain the cooking liquor for the fish through a sieve and keep hot in a small saucepan ready to serve.
- 5
For the vegetables: In a small saucepan add the butter, water, spinach and pak choi. Cover and bring to a rapid boil, to wilt the vegetables.
Add the cucumber ribbons and seaweed. Turn off the heat and reserve.
While the fish is cooking, gently warm the oysters on a low heat for 20 seconds in their own juices. You want to ensure they are barely cooked and begin to firm up slightly.
- 6
To serve Place a small mound of the vegetables on the plate, top with the turbot, oyster and pour the sauce around.
Scatter with the chopped chives and finish each oyster with a spoon of caviar.
Cooking is always an expression of care and generosity. Enjoy this dish.
Bon appétit!