- 4 120g Fillet of turbot – square and thick cut
- 12 Langoustine Dublin bay prawns
- 500g Shells from the prawns
- 500ml Chicken stock
- 1 Shallots
- ½ Carrot
- 1 Celery stick
- ½ Fennel
- 10 Fennel seeds
- 2 Star anise
- 20g Ginger
- 1 Cardamom pod
- 60ml Brandy
- 80ml White wine
- 150ml Cream
- 1 Bergamot, zested
- 30ml Bergamot gel, recipe below
- 80g Cauliflower puree, recipe below
- 3 of each baby leeks, baby carrots, button onions – glazed in butter, water, salt and sugar emulsion
- ¼ bunch Chevril
- FOR THE CAULIFLOWER PUREE
- 1 Cauliflower
- 500ml Milk
- 50ml Cream
- 125g Butter
- Pinch Seasoning
- FOR THE BERGAMOT GEL
- 750ml Bergamot Juice
- 7.5g Agar Agar
Turbot, Dublin Bay prawns and Bergamot Lemon from The Ritz
Turbot, Dublin Bay prawns and Bergamot Lemon from The Ritz
Turbot is a large, saltwater flatfish known for its firm, white flesh and delicate flavour, dry-heat methods of cooking such as baking, roasting, grilling and pan-frying are recommended for a flavoursome finish – Take a look at the following Turbot, Dublin Bay prawns and Bergamot Lemon recipe as tried and tested by our professional chefs. Recipe from John Williams, head chef The Ritz
Ingredients
Method
FOR THE CAULIFLOWER PUREE
• Slice the cauliflower thinly on a mandolin
• Get a pan hot and add the butter so that it starts to foam
• Add the cauliflower and cook quickly until softened
• Add the cream and milk to the cauliflower
• Cook quickly again, stirring as it reduces
• Once cooked, drain and puree, reserving the excess cream and milk to adjust the consistency
• Season with salt and pepper and pass through a chinois.
FOR THE BERGAMOT GEL
• Take 300ml of the bergamot and bring to the boil
• Add the Aga and cook for 2 minutes
• Add to the remaining Bergamot juice and set in the fridge
• Once set, blend until smooth and pass through a chinois
DISH METHOD
• Blanche the prawns and remove the tails, then chop the rest of the carcass
• Roast the carcass in a pan with the vegetables, spices and aromats
• Flame with brandy then add white wine and reduce to a syrup
• Add the chicken stock and bring to the boil, simmer for 20 minutes
• Add the cream and cook for 5 minutes, season to taste and pass through a fine sieve.
TO SERVE
• Cook the fillet of turbot on the plancha
• Place a spoonful of cauliflower puree onto the centre of the plate and place the turbot and langoustine on top of the puree
• Place the glazed baby carrot, baby onion and babyleeks onto the plate
• Pipe some spots of bergamot gel around the fish
• Nappe the fish with the sauce a and finely grate a very small amount of the bergamot zest on top and finish with the chevril
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