South coast turbot, smoked bacon, artichokes and girolles cooked in paper
Item 1 of 1
Shay Cooper's turbot en papillote recipe is a masterclass in dinner party cooking. Once you've prepped the artichokes, it's just a case of sealing everything in a paper parcel and cooking in the oven for a mere ten minutes, meaning you get to spend more time with your guests than in the kitchen. Opening the parcels at the table adds a touch of theatre to proceedings.
First published in 2017
Ingredients
Metric
Imperial
Turbot en papillote
- 4 turbot fillets, each weighing 150g
- 120g of small girolles, cleaned
- 12 rashers of smoked streaky bacon, thinly sliced
- 60g of rock samphire
- olive oil
- 1 egg white
- salt
- pepper
Baby artichokes
- 5 baby artichokes
- 1 lemon, juiced
- 500ml of water
- 150ml of white wine vinegar
- 80ml of olive oil
- 4 sprigs of thyme
- 4 parsley stalks
- 1 garlic clove, sliced
- 2 banana shallots, sliced into rings
- 8 peppercorns
- salt
- pepper
SAVE RECIPE
Method
1
To begin, prepare the artichokes. Remove the tough outer leaves, cutting off the top and peeling the stalk to expose the tender flesh beneath. Once peeled, store in enough water to cover and add the lemon juice to prevent any discoloration
- 5 baby artichokes
- 1 lemon, juiced
2
Place the remaining ingredients in a medium saucepan, bring to the boil then add the prepared artichokes. Cook for 8 minutes on a rapid simmer
- salt
- 500ml of water
- 150ml of white wine vinegar
- 80ml of olive oil
- 4 sprigs of thyme
- 4 parsley stalks
- 1 garlic clove, sliced
- 2 banana shallots, sliced into rings
- 8 peppercorns
- pepper
3
Remove from the heat and allow the artichokes to cool in the liquor at room temperature. Once cooled, cut into quarters lengthways and remove the fibrous chokes from the hearts
4
To cook the turbot, take 4 sheets of silicone or greaseproof paper (approx. 60cm x 40cm), fold in half crossways and cut out a semi circle that will become a full circle once unfolded
5
Place a turbot fillet in the centre of each sheet alongside the girolles, smoked bacon, artichoke pieces, shallots and rock samphire. Season with salt and pepper and drizzle over some olive oil
- 4 turbot fillets, each weighing 150g
- 120g of small girolles, cleaned
- 12 rashers of smoked streaky bacon, thinly sliced
- 60g of rock samphire
- olive oil
- pepper
- salt
6
Preheat the oven to 180°C/gas mark 4
7
Brush the outside of the parchment circles with egg white and fold the paper over to seal the parcels. Fold over the edges of the seal (in a similar fashion to as you would pastry on a Cornish pasty) to create an airtight parcel. Place the parcels in the oven to cook for approximately 10 minutes
8
Remove from oven, leave to rest for a further minute then place the parcels on individual plates. Serve the parcels for your guests to open themselves
First published in 2017
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