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Slow-cooked turbot, lettuce sauce, fish bone caramel

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
2H 0MIN
Cuisine

Ingredients

Romaine lettuce: 1 head

Banana shallots: 3

Butter: 75g/2.6oz

Double cream: 75g/2.6oz

Water: 75g/2.6oz

Salt: 10g/0.35oz

Turbot bones: 1kg/2.2lbs or any flat fish bones

Onion: 1, brown

Carrots: 2

Leek: 1

Celery: 1 stick

Black peppercorns: 10

Tomatoes: 4 on the vine

Red miso: 100g/3.5oz

Shiitake mushrooms: 50g/1.75oz, dried

Cooking sake: 200g/7oz

Water: 2l/8 cups

Sugar: 100g/3.5oz

Turbot: 1 dark side fillet

Butter: 25g/0.9oz, softened

Delicious turbot fillet with two sauces from chef Theo Clench of Michelin-starred Cycene in London.

Method
01.
For the lettuce sauce

Finely slice the shallots and add to a saucepan with melted butter. Sweat off until soft without caramelising,

02.

Finely slice the romaine lettuce and add to the pan, turning up the heat to cook quickly and preventing the lettuce from discolouring. Once wilted, add the water and cream.

03.

Bring to a boil and remove from the heat, blend in a food processor, pass through a fine sieve and chill over ice.

04.

Reheat the sauce before serving.

05.
For the lettuce sauce

Cut up the fish bones finely and roast them in the oven at 180°C/350°F degrees until dark and golden.

06.

Cut up the onions, carrots, leeks and celery and roast off in a pan with a little oil until dark and caramelised. Add roasted fish bones, water, miso, shiitake, sake and tomato and simmer for 40 minutes.

07.

Pass through a fine sieve and reserve the stock.

08.

Once the stock is finished, make a dark caramel with sugar, pour the fish stock onto the caramel, and reduce to the desired consistency.

09.
For the turbot

Portion the turbot into 4 pieces, leaving the skin on. Rub the flesh of each portion with softened butter and season.

10.

Place on baking paper and bake in the oven at 160°C/320°F for 8-12 minutes.

11.

Once cooked, remove the skin and season again.

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