Method
To plate the Dish, place the cooked turbot into the centre of the plate.
Cook the vegetables in a water and butter emulsion and season well with salt and sugar, reduce the emulsion to a light glaze around the vegetables and finish with a squeeze of lemon juice and freshly chopped parsley.
Reheat the shellfish in a touch of the sauce, ensure the shellfish is not boiled but gently warmed through. Season lightly with salt and a squeeze of fresh lemon juice.
Dress the shellfish elegantly around the turbot along with the vegetables. Place the sea vegetables in between the garnish and top with the picked chervil and fennel flowers.
Heat the diepoisse sauce and finish a la minute with a spoon of semi whipped cream, aerate with the Ba Mix and gently spoon the foamed sauce around the plate.
FISH COOKING:
Season the presentation side of the fillet lightly with curry salt and flour. In a medium hot pan, gently warm some cooking oil and caramelise the fish until golden. Remove the fish form the pan and in the same pan add some cold unsalted butter, a touch of water, 1 bay leaf, sprig of rosemary and lemon slices.
Allow the butter and water to emulsify and bring to a gentle simmer. Remove the pan form the heat and place the turbot gently back into the pan with the presentation side face up this time.
Place the fish into a 200°c oven for approx. 5 minutes until just cooked in the centre (approx. 40°c) baste the fish gently with the emulsion before removing this form the pan and draining onto an absorbent cloth.
Allow the fish to rest for 1 minute before serving.
LOBSTER COOKING
Place all of the ingredients apart form the lobster into a pot, bring to a boil and then turn off the heat. After 5 minutes, remove the mireoix and aromats.
Prepare the lobster by placing it into the freezer for 10 minutes. Using a large sharp knife, place one cut directly through the top of the head. Remove the head and claws at this point.
Once the water has reduced to approx. 80°c, place the lobster claws into the water for 5 minutes. Once cooked, while the claws are still hot, using a knife carefully break the meat from the shell. Once the claws are out of the shell, place into a small amount of ice water to cool.
For the tail, place into the same water for 3-4 minutes depending on the size. Immediately place into ice water to stop the cooking. After 2mminutes remove form the ice water and gently break the shell away from the meat.
DIEPPOISE SAUCE
Place a small amount of oil and the first 50g of butter in a pan on medium heat. Allow this to melt and begin to sweat the shellfish shells. Once these have started to cook, remove from the pan, and keep to one side (Do not Strain) keep all the liquid and juice as this is flavour. Add another 50g of butter in the same pan and add all the mirepoix.
Season and add the spices and soften. Once the vegetables are soft, add the fish bones and season again. Coat the fish bones for a few minutes in the butter and vegetables and then re add the shellfish bones.
Deglaze with brandy and flambe, add the white wine and reduce to a syrup.
Add the fish stock and cook for approx. 30 minutes or until it has reduced by 70%. Add the double cream and bring to the boil. Add the washed mussels and clams into the sauce and cook for 5 minutes. Remove from the heat and allow to infuse for 10 minutes. Pass the sauce and monte with butter, season with lemon and salt. Add a spoon of whipped cream before serving.
MUSSELS & CLAMS COOKING
Before cooking the shellfish, ensure that all the shellfish is alive and not open. Wash the shellfish very well and clean any blemish or beards away.
To cook the shellfish, sweat the shallot and garlic gently in a pan then once translucent, bring the pan to a very high temperature, quickly add the shellfish and then cover with the white wine and aromats and place a tight-fitting lid on top. Cook for approx. 1-2 minutes until the shellfish has opened.
Once the shellfish has opened, drain onto a steamer tray and then top the shellfish with crushed ice to stop the cooking. Gently pry the shellfish from the shells and ensure they are clean of any grit and beard.
WHLEKS COOKING
Before cooking the shellfish, ensure that all the shellfish is alive and not open. Wash the shellfish very well and clean any blemish or beards away.
To cook the whelks, sweat the shallot and garlic gently in a pan then once translucent add in the whelks and deglaze the pan with the white wine and vermouth, reduce this by half and then top up with the vegetable nage and add the aromats and herbs.
Place a cartouche on top and then gently braise the whelks for approx. 10 minutes until the become tender and release from the shell. Cool them down in the liqueur and reserve for use later.
Method
To plate the Dish, place the cooked turbot into the centre of the plate.
Cook the vegetables in a water and butter emulsion and season well with salt and sugar, reduce the emulsion to a light glaze around the vegetables and finish with a squeeze of lemon juice and freshly chopped parsley.
Reheat the shellfish in a touch of the sauce, ensure the shellfish is not boiled but gently warmed through. Season lightly with salt and a squeeze of fresh lemon juice.
Dress the shellfish elegantly around the turbot along with the vegetables. Place the sea vegetables in between the garnish and top with the picked chervil and fennel flowers.
Heat the diepoisse sauce and finish a la minute with a spoon of semi whipped cream, aerate with the Ba Mix and gently spoon the foamed sauce around the plate.
FISH COOKING:
Season the presentation side of the fillet lightly with curry salt and flour. In a medium hot pan, gently warm some cooking oil and caramelise the fish until golden. Remove the fish form the pan and in the same pan add some cold unsalted butter, a touch of water, 1 bay leaf, sprig of rosemary and lemon slices.
Allow the butter and water to emulsify and bring to a gentle simmer. Remove the pan form the heat and place the turbot gently back into the pan with the presentation side face up this time.
Place the fish into a 200°c oven for approx. 5 minutes until just cooked in the centre (approx. 40°c) baste the fish gently with the emulsion before removing this form the pan and draining onto an absorbent cloth.
Allow the fish to rest for 1 minute before serving.
LOBSTER COOKING
Place all of the ingredients apart form the lobster into a pot, bring to a boil and then turn off the heat. After 5 minutes, remove the mireoix and aromats.
Prepare the lobster by placing it into the freezer for 10 minutes. Using a large sharp knife, place one cut directly through the top of the head. Remove the head and claws at this point.
Once the water has reduced to approx. 80°c, place the lobster claws into the water for 5 minutes. Once cooked, while the claws are still hot, using a knife carefully break the meat from the shell. Once the claws are out of the shell, place into a small amount of ice water to cool.
For the tail, place into the same water for 3-4 minutes depending on the size. Immediately place into ice water to stop the cooking. After 2mminutes remove form the ice water and gently break the shell away from the meat.
DIEPPOISE SAUCE
Place a small amount of oil and the first 50g of butter in a pan on medium heat. Allow this to melt and begin to sweat the shellfish shells. Once these have started to cook, remove from the pan, and keep to one side (Do not Strain) keep all the liquid and juice as this is flavour. Add another 50g of butter in the same pan and add all the mirepoix.
Season and add the spices and soften. Once the vegetables are soft, add the fish bones and season again. Coat the fish bones for a few minutes in the butter and vegetables and then re add the shellfish bones.
Deglaze with brandy and flambe, add the white wine and reduce to a syrup.
Add the fish stock and cook for approx. 30 minutes or until it has reduced by 70%. Add the double cream and bring to the boil. Add the washed mussels and clams into the sauce and cook for 5 minutes. Remove from the heat and allow to infuse for 10 minutes. Pass the sauce and monte with butter, season with lemon and salt. Add a spoon of whipped cream before serving.
MUSSELS & CLAMS COOKING
Before cooking the shellfish, ensure that all the shellfish is alive and not open. Wash the shellfish very well and clean any blemish or beards away.
To cook the shellfish, sweat the shallot and garlic gently in a pan then once translucent, bring the pan to a very high temperature, quickly add the shellfish and then cover with the white wine and aromats and place a tight-fitting lid on top. Cook for approx. 1-2 minutes until the shellfish has opened.
Once the shellfish has opened, drain onto a steamer tray and then top the shellfish with crushed ice to stop the cooking. Gently pry the shellfish from the shells and ensure they are clean of any grit and beard.
WHLEKS COOKING
Before cooking the shellfish, ensure that all the shellfish is alive and not open. Wash the shellfish very well and clean any blemish or beards away.
To cook the whelks, sweat the shallot and garlic gently in a pan then once translucent add in the whelks and deglaze the pan with the white wine and vermouth, reduce this by half and then top up with the vegetable nage and add the aromats and herbs.
Place a cartouche on top and then gently braise the whelks for approx. 10 minutes until the become tender and release from the shell. Cool them down in the liqueur and reserve for use later.
