Braised Bacon

You can use the method below to pre-prepare the bacon OR you can use pre-bought streaky bacon if you don’t have all the kit!

1. Put the bacon into a vacuum-pack bag and vacuum-seal on full pressure. Immerse in a water-bath at 72°C and cook for 12 hours.
2. Once the bacon is cooked, lift the bag out of the water-bath and place it on a tray. Place a second tray on top and weight down with some heavy weights, so that the bacon is pressed flat. Leave to cool.
3. Once cooled, remove the bacon from the bag and clean away any jellied ham stock. Cut the bacon into lardons and set aside until required.
4. When ready to serve, simply add the lardons to a hot non-stick frying pan and fry until caramelised and crisp.

Red wine poaching liquor

1. Pour the wine into a saucepan, bring to the boil over a medium heat and reduce by half. Add the bay leaf, garlic, peppercorns and stock. Bring to the boil and lower the heat to a gentle simmer. Leave to infuse over the heat for 5 minutes.
2. Pass the liquor through a fine chinois into a wide deep-sided pan and keep at 70°C for poaching

Pomme purée

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Bake the potatoes in the oven for about 1 hour until soft.
2. Meanwhile, pour the cream into a saucepan and simmer to reduce by half; keep warm.
3. When the potatoes are cool enough to handle, halve them and scoop out the flesh from the skins.
4. Pass the potato flesh through a drum sieve into a pan and beat in the warm cream and milk. Beat in the diced butter and season with salt and pepper to taste.
5. Heat the pomme purée through when you are ready to serve

Baby Onions

1. Put the baby onions into a vacuum pack bag and add the butter, thyme sprigs and a pinch of salt. Seal, then pop it into a steamer at 100°C for 8 minutes.
2. Once cooked, remove the bag from the steamer and immerse in a bowl of iced water to quickly cool and refresh the onions.
3. Open the bag and tip the baby onions into a container. Set aside until ready to serve.

To cook and serve the fish

1. Add the Turbot portions to the red wine poaching liquor and poach very gently for 8–10 minutes, depending on the thickness of the fish portions (make sure the temperature of the liquor doesn’t drop below 60°C).
2. Meanwhile, heat the butter in a frying pan until melted and foaming. Add the steamed baby onions and wild mushrooms and cook for about 10 minutes until the onions are golden and the mushrooms are tender. Remove from the pan and keep warm
3. Warm the spinach through, then drain and squeeze out any moisture. Spoon the spinach into the middle of the warmed serving plates. Carefully lift the fish portions out of the pan, reserving the liquor. Drain the fish and season with salt, then place on top of the spinach.
4. Place the baby onions, lardons and wild mushrooms around the fish, then ladle the poaching liquor over them. Glaze the fish with the hot red wine sauce and serve, with pomme purée on the side.