Baked Fillet of Cornish Turbot, Vinaigrette of Brown Shrimps, Seaweed and Dill Béarnaise

Baked Fillet of Cornish Turbot, Vinaigrette of Brown Shrimps, Seaweed and Dill Béarnaise from John Hooker. It is a dish with the very best ingredients of the season, serve with asparagus!

Ingredients

For the Turbot

1 Cornish turbot 3-4 kg, filleted
100ml white wine
75g butter
100g beurre noisette
1 lemon

For the Vinaigrette

100g brown shrimps
500ml brown chicken stock
300ml roasted fish stock
75ml shellfish oil
10g capers
Pinch of chopped chives

For the béarnaise - Shallot reduction

2 whole, long shallots, peeled and finely chopped
150ml white wine
150ml white wine vinegar

For the béarnaise

60g egg yolk
Tablespoon of the shallot reduction
30ml white wine
250g clarified butter
50g chopped dill
25g powdered dried seaweed
Squeeze of Lemon juice

Method

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For the turbot

Place the fillets onto a greased baking tray. Season and lightly coat the fillets with white wine then top with a generous knob of butter. Place the fillets under a hot grill and cook for 6-8 minutes. Remove from the heat and dress with the buerre noisette and a squeeze of lemon juice.

For the vinaigrette

Add the stocks to a saucepan, bring to the boil and reduce by half.

Remove from the heat, add the shrimps to warm through then dress the sauce with the capers, chives and shellfish oil.

For the béarnaise

Place all of these ingredients into a pan. Bring to the boil, continue to simmer until all of the liquid has evaporated to form your shallot reduction.

Place the egg yolk, shallot reduction and white wine into a heat proof bowl. Place the bowl over a Bain Marie and whisk until the eggs are cooked out and you are left with an aerated sabayon.

Remove from the heat and slowly pour in the melted butter to emulsify and form the bernaise sauce.

Once all the butter has been added, season with salt, pepper and lemon juice then stir in the dill and seaweed to finish.