Fine Dining – Turbot
with langeoustines and sandefjordrd sauce
Turbot is such a great fish and needs very little doing to it. Simple is best with some tasty accompaniments such as this creamy sauce. The langoustines add a touch of luxury.
The turbot (Scophthalmus maximus) is a species of flatfish in the family Scophthalmidae. It is a demersal fish native to marine or brackish waters of the North Atlantic, Baltic Sea and the Mediterranean Sea.
Turbot is highly prized as a food fish for its delicate flavour, and is also known as breet, britt or butt. It is a valuable commercial species, acquired through aquaculture and trawling. Turbot are farmed in France, Spain, Turkey, Chile, Norway, and China. Turbot has a bright white flesh that retains this appearance when cooked. Like all flatfish, turbot yields four fillets with meatier topside portions that may bebaked, poached or pan-fried.
Recipe
110g butter
2 turbot, filleted
16 langoustines
16 new potatoes, barrel out
12 baby leeks
butter
Sauce
200ml single cream
2 star anise
200g unsalted butter, diced
1-2 tbsp finely chopped chives
1-2 tbsp finely chopped dill
zest of 1/2 lemon
To prepare the turbot and langoustines, Heat a frying pan, add the butter and turbot fillets and cook them on each side for 2-3 minutes until just cooked. Bring a large pan of salted water to the boil, add the langoustines and boil for 3-4 minutes, then drain. Set 4 whole ones aside as a garnish.
To make it easier to get the meat out of the rest of the langoustines, part of the shell needs to be removed. Tum the langoustines over to reveal the belly and using a pair of scissors, cut along each side and remove the shell to expose the sweet and tender meat.
To cook the potatoes and leeks, put the potatoes into a pan of water, bring to the boil and simmer until done. Drain and toss in a little butter, salt and black pepper. Bring a separate pan of water to the boil, add the leeks and cook for 3-4 minutes until tender. Drain, toss with a little butter, salt and
black pepper.
To make the sauce, pour the cream into a saucepan, add the star anise and bring to the boil, then simmer until reduced by half Gradually beat in the butter, a little at a time. When all the butter
is incorporated, remove the pan from the heat. Add the chives, dill and lemon zest and season with salt and black pepper to taste.
To serve – Place a turbot fillet on the centre of each plate. Add the shelled langoustines, potatoes
and leeks, then spoon over the sauce. Garnish each plate with a whole langoustine.
Fish & Seafood with Bill & Sheila
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