Cornish turbot, Marchand de Vin sauce, bone marrow and celery
Item 1 of 1
- medium
- 4
- 2 hours
Claude Bosi's turbot recipe pairs the delicious, delicate white flesh of this widely revered fish with a classic French Marchand de Vin sauce. Accompanied by a beautifully smooth celeriac purée laced with mustard, this turbot dish really shines the spotlight on this fantastic flat fish.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Turbot
- 4 turbot fillets, 120g portions
- 1 dash of oil
Bone marrow
- 1 piece of bone marrow, small
- 1 sprig of thyme
- 1 garlic clove, bruised
- 1 bay leaf, small
- salt
Marchand de Vin sauce
- turbot bones, from 1 fish, dried in the fridge overnight
- 3 bottles of red wine, preferably Bordeaux
- 4 sprigs of thyme
- 400ml of brown chicken stock
- 125g of butter
- oil
Celeriac and mustard purée
To serve
- 20g of croutons
- 1 tsp thyme leaves
- 1 tsp chopped chives
- 1 tsp lemon zest
- 1 handful of celery leaves
SAVE RECIPE
Equipment
- Muslin cloth
- Water bath
- Vacuum bags
- Bar sealer
- Blender
Method
1
To begin, add the bone to a tub of salted water and place in the fridge for 1–2 days
- 1 piece of bone marrow, small
- salt
2
Remove from the water and carefully push the bone marrow out of the bone. Bring a pan of salted water to the boil with the thyme, garlic and bay, add the bone marrow and poach gently for 1–2 minutes, until slightly translucent. Place in the fridge to set
- 1 sprig of thyme
- 1 garlic clove, bruised
- 1 bay leaf, small
3
Chop the turbot bones to roughly the same size. In a large pan, caramelise the bones in a dash of oil
- turbot bones, dried in the fridge overnight
- oil
4
When browned, deglaze the pan with 1 bottle of wine and scrape the bottom of the pan. Reduce to a syrup and repeat with the second bottle of wine
- 2 bottles of red wine, preferably Bordeaux
5
When reduced, add the chicken stock and bring to a simmer. Skim the sauce and pass through a muslin cloth
- 400ml of brown chicken stock
6
In a separate pan, reduce the third bottle of wine until it reaches a syrup consistency
- 1 bottle of red wine, preferably Bordeaux
7
Add the red wine reduction to the passed sauce, stir in the butter and finish with the thyme. Season and leave to infuse
- 4 sprigs of thyme
- 125g of butter
8
Preheat a water bath to 85°C
10
Once cooked, blend to a smooth consistency. Weigh the purée and whisk in 1.5% of the weight of English mustard powder
11
Heat a dash of oil in a frying pan over a medium heat. Season the turbot fillets and cook skin-side down for about 4 minutes until golden brown. Turn the fillets over and cook for a further minute
- 4 turbot fillets, 120g portions
- 1 dash of oil
12
Remove the bone marrow from the fridge and finely dice. Weigh out 40g for the garnish
13
Serve the fillets garnished with bone marrow, croutons, thyme leaves, chives and lemon zest. Place quenelles of the celeriac and mustard purée onto the plate and top with celery leaves. Finish with the Marchand de Vin sauce
- 20g of croutons
- 1 tsp thyme leaves
- 1 tsp chopped chives
- 1 tsp lemon zest
- 1 handful of celery leaves
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024