Make A Truly Elegance Dish!
Even with the most difficult recipes, the secret is to have your ingredients lined up and ready to go, mise en place, read through and understand the steps in the order that they will proceed and a vision of what the dish is going to look like when you are finished so you can cook towards that goal. This recipe in itself isn't that difficult and the ingredients couldn't be any easier to understand, but some of the methods or combinations of techniques may not be what you are used to in your home kitchen. Time to spread those wings and stretch your culinary muscle in creating this simply elegant and delicious meal!
Poached Turbot Fillet with Sweet Peas
and Morel Mushrooms
Serves 4
Ingredients
Fish
4 6 oz Turbot fillets
1/2 lb morel mushrooms
1 shallot finely chopped
2 cloves garlic finely chopped
1 tbsp parsley finely chopped
1 tbsp chives finely chopped
1 cup Fumet (see recipe below)
Juice of half Meyer lemon
4 tbsp butter
4 tbsp olive oil
Salt and pepper to taste
Fumet
4 tbsp of unsalted butter
1 lb. Fish Bones*
1 thinly sliced onion
3 shallots sliced
2 stalks of celery sliced
Juice of two Meyer lemons
Bouquet Garni (celery, thyme, bay and parsley stems)
Salt and Pepper to taste
8 cups Water
3 cups White Wine
*Use Better Than Bouillon fish or seafood stock base according to directions for 8 cups of water rather than creating a base stock from fish bones.
Seafood Foam
1/4 cup of heavy whipping cream
Seafood Foam
1/4 cup of heavy whipping cream
Preparation
Fumet/Fish stock
In a large heavy bottomed stock pot, melt the butter on a medium heat and saute the onions, shallots and celery. Add the bouquet garni and saute for another 5 minutes mingling all the flavors. Add the lemon juice, prepared fish stock (8 cups) and wine (3 cups). Bring to a very gentle low boil or simmer until flavors develop about . Season with salt and pepper to taste
Morels
Destem morels, thoroughly soak and wash to remove all the sand and grit. Leave whole or cut in half if large. In sauté pan over medium high heat sauté mushrooms in olive oil approximately two minutes then season with salt and pepper. Add shallots and garlic cooking until translucent. Deglaze with 2 cups fumet and reserve.
Turbot
Season Turbot and place in morel poaching liquid Cook over low simmer for approximately three minutes per side. Remove from liquid and reserve. Finish poaching sauce with butter, parsley, chives and lemon.
Sweet Peas
Clean peas then gently boil in salted water. Shock in ice bath to retain color. Place 1/4 cup of the peas in the food processor adding butter, truffle oil and salt and pepper. Blend until smooth. Place in squeeze bottle if you like. Set aside. Gently toss the remaining peas with butter and a touch of truffle oil, keep warm and set aside until ready to plate.
Seafood Foam
Gently whip the heavy cream until just foamy and add the seafood stock/fumet a teaspoon at a time until the flavor is light and perfect.
Plating/Presentation
On a warmed dinner plate, spoon some of the fumet on the plate. Lay down the fish and spoon or squeeze the pea puree artistically around the plate and over the fish. Spoon some of the seafood/fumet foam around the plate and over the fish as well. Position the morels around the plate along with a few of the peas. Spoon some of the peas along side the fish and serve immediately.
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Seafood Foam
Gently whip the heavy cream until just foamy and add the seafood stock/fumet a teaspoon at a time until the flavor is light and perfect.
Plating/Presentation
On a warmed dinner plate, spoon some of the fumet on the plate. Lay down the fish and spoon or squeeze the pea puree artistically around the plate and over the fish. Spoon some of the seafood/fumet foam around the plate and over the fish as well. Position the morels around the plate along with a few of the peas. Spoon some of the peas along side the fish and serve immediately.
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