Roast Turbot with Lemon Emulsion, Pancetta and Leeks
This extravagant turbot dish from Galton Blackiston uses a whole bottle of Champagne to create a truly indulgent meal. Perfect for celebrations!
Ingredients
For the turbot:
- 1 whole wild turbot, 2.5kg approx.
- 1 leek
- 2 fennel bulbs
- 2 sticks of celery
- 1 large white onion
- 1 lemon
- 1 good handful of parsley stalks, chervil and
- thyme
- 1 bottle of champagne or sparkling wine
- 1 handful sea aster leaves (optional)
- 1 handful of oyster leaves (optional)
For the emulsion:
- 110g salted butter
- Juice of large lemon
- 1 tablespoon champagne vinegar
- Sea salt and black pepper
For the pancetta and leeks:
- 2 leeks, white part only, finely sliced
- 100g salted butter
- 60g pancetta lardons
- 1 garlic clove, peeled and grated
- Sea salt and black pepper
Method
To roast the turbot:
Pre-heat the oven to 180C.
Finely slice all the vegetables and lemon and spread on a roasting tray, strew the herbs over the vegetables and lay the fish on top. Pour the champagne over the fish and place in the preheated oven to cook for 30 minutes.
Test with a food probe, the thickest part of the fish should read 42C. The fish will start to come away from the bone and the skin will peel back very easily when it is cooked.
Lift the fish out of the roasting tray and set aside somewhere warm to rest.
To make the emulsion:
Melt the butter in a saucepan over a medium heat, continue cooking until it starts to turn golden. You are aiming for caramel coloured granules in the butter–when that stage is reached add the lemon juice, simmer for 2 minutes and set aside.
To cook the pancetta and leeks:
Blanch the leeks in boiling water for 1 minute then immediately refresh under cold running water and drain thoroughly. Melt the butter I a large pan over a medium heat and when foaming add the pancetta and fry until crispy. Add the garlic and leeks and cook in the butter. Season with salt and freshly ground pepper.
To serve:
Carefully remove the skin from the fish (it should peel off easily when cooked). Life 4 portions of turbot from the bone and serve with the buttered leeks, crispy pancetta and lemon emulsion. Garnish with sea aster and oyster leaves.
Ingredients
For the turbot:
- 1 whole wild turbot, 2.5kg approx.
- 1 leek
- 2 fennel bulbs
- 2 sticks of celery
- 1 large white onion
- 1 lemon
- 1 good handful of parsley stalks, chervil and
- thyme
- 1 bottle of champagne or sparkling wine
- 1 handful sea aster leaves (optional)
- 1 handful of oyster leaves (optional)
For the emulsion:
- 110g salted butter
- Juice of large lemon
- 1 tablespoon champagne vinegar
- Sea salt and black pepper
For the pancetta and leeks:
- 2 leeks, white part only, finely sliced
- 100g salted butter
- 60g pancetta lardons
- 1 garlic clove, peeled and grated
- Sea salt and black pepper
Method
To roast the turbot:
Pre-heat the oven to 180C.
Finely slice all the vegetables and lemon and spread on a roasting tray, strew the herbs over the vegetables and lay the fish on top. Pour the champagne over the fish and place in the preheated oven to cook for 30 minutes.
Test with a food probe, the thickest part of the fish should read 42C. The fish will start to come away from the bone and the skin will peel back very easily when it is cooked.
Lift the fish out of the roasting tray and set aside somewhere warm to rest.
To make the emulsion:
Melt the butter in a saucepan over a medium heat, continue cooking until it starts to turn golden. You are aiming for caramel coloured granules in the butter–when that stage is reached add the lemon juice, simmer for 2 minutes and set aside.
To cook the pancetta and leeks:
Blanch the leeks in boiling water for 1 minute then immediately refresh under cold running water and drain thoroughly. Melt the butter I a large pan over a medium heat and when foaming add the pancetta and fry until crispy. Add the garlic and leeks and cook in the butter. Season with salt and freshly ground pepper.
To serve:
Carefully remove the skin from the fish (it should peel off easily when cooked). Life 4 portions of turbot from the bone and serve with the buttered leeks, crispy pancetta and lemon emulsion. Garnish with sea aster and oyster leaves.
