Poached Turbot With A Lemon And Kelp Crust And Hasselback Potatoes
This recipe combines tender turbot fillets with a flavorful white wine sauce infused with saffron and bay leaves. The fish is coated with a crispy kelp and lemon crust, adding a delightful crunch to each bite. Served alongside buttery hasselback potatoes and aromatic garlic mushrooms, this dish promises a fine dining experience in the comfort of your own home.
— Constant Cookbook
Ingredients
- 4 potatoes, peeled
- salt and freshly ground black pepper
- 50g/2oz butter
- 110ml/4fl oz dry white wine
- 110ml/4fl oz chicken stock
- pinch of saffron
- 2 bay leaves
- 2 x 175g/6oz turbot
- 150g/5oz frozen baby broad beans
- 2 tbsp crème fraîche
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 garlic
- 125g/4½oz wild mushrooms
- 2 tsp truffle oil
- 2 tbsp ciabatta breadcrumbs
- 1 tbsp chopped kelp (available from specialist suppliers online - use capers
- 1 tbsp lemon juice
- 1 lemon
- 25g/1oz butter
- salt and freshly ground black pepper
Instructions
- For the hasselback potatoes, preheat the oven to 180C/350F/Gas 4.
- Place each potato on a tablespoon and cut slices down through the potato so that you have a fan effect. The edges of the spoon will stop you cutting all the way through.
- Season with salt and freshly ground black pepper, to taste, and brush with melted butter.
- Place the potatoes onto a baking tray and roast in the oven for 45 minutes or until crisp, basting with the melted butter about halfway through.
- For the turbot and the broad bean and wine sauce, place the white wine, stock, saffron and bay leaves in a shallow pan and bring to the boil.
- Add the fish, reduce the heat, and poach gently for three minutes.
- Meanwhile, for the mushrooms, heat the olive oil in a pan. Add the garlic to the pan and fry for a minute, then add the mushrooms and fry gently. When the mushrooms are cooked all the way through, set them aside, keeping them warm.
- Using a fish slice, carefully remove the turbot from the poaching pan and place it on a baking tray. Reserve the poaching liqueur.
- For the crust, blend the breadcrumbs, kelp, lemon juice, lemon zest and butter in a blender or food processor. Season with salt and freshly ground black pepper, to taste, and spread the crust over the fish.
- Place the fish in the hot oven and cook for about five minutes, or until the crust is golden-brown.
- To finish the broad bean and wine sauce, place the peeled broad beans into the fish stock residue and simmer until the liquid has reduced by half.
- Add the crème fraîche to the sauce and season with salt and freshly ground black pepper, to taste.
- To serve, drizzle the truffle oil over the warm mushrooms, place half of the mushrooms onto each of two plates and arrange the fish portion on top. Drizzle around the broad bean and wine sauce. Place the hasselback potatoes on the side.
Cook Time
2H
Prep Time
PT1H
Yield
Serves 2
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