> Recipes > Turbot fillet

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

  • Main
  • medium
  • 4
  • 2 hours 10 minutes

PT2H10M

Why not try?

1
Preheat the oven to 180°C/Gas mark 4. For the Pernod velouté, sweat the shallot and fennel in a pan with a little oil and butter until soft. Add the white wine as well as a splash of Pernod. Bring to the boil and reduce
  • 150ml of dry white wine
  • 1 banana shallot
  • 1/2 bulb of fennel
  • 1 knob of butter
  • oil
  • 1 dash of Pernod
2
Add the fish stock and reduce by half before finally adding the cream. Bring back to the boil and reduce until thickened slightly. Strain and adjust the seasoning if necessary
  • 400ml of fish stock
  • 200ml of double cream
3
To make the fennel croquettes, bake the potatoes in the oven until soft and fluffy in the centre. Scoop out the flesh into a bowl
  • 2 large Kestral potatoes
4
Sweat the shallot and diced fennel in a little oil and butter until soft with a good pinch of fennel seeds. Add this to the potato and season well
  • 1 shallot
  • 1/2 bulb of fennel
  • 1 pinch of fennel seeds
  • oil
  • 1 knob of butter
5
Roll out the mix into 20g balls and lightly roll in plain flour, then in beaten egg and finally in Panko breadcrumbs
  • plain flour for dusting
  • 1 egg
  • 100g of Panko breadcrumbs
6
Preheat the oven to 200°C/Gas mark 6. Dust the turbot in seasoned flour shaking off any excess, fry in a little olive oil on the dark skin until starting to crisp, turn over and transfer to the oven to roast for 5-7 minutes or until slightly springy to touch
  • 4 turbot fillets
  • oil
  • flour
7
Add a small amount of butter to the pan and then baste the fish well
  • 1 knob of butter
8
Wash the spinach well. Wilt in a hot pan, then add the butter and season. Keep warm. Lightly blanch the fennel and leeks then drain. Place a mound of spinach onto the serving plates
  • 10 2/3 handfuls of spinach
  • 10g of butter
  • salt
  • black pepper
  • 2 2/3 handfuls of baby fennel
  • 2 2/3 handfuls of baby leeks
9
Fry the croquettes in a little oil and arrange on the plate with the turbot. Reheat the sauce and spoon around the plate. Scatter the blanched vegetables and cobnuts across the plate and serve
  • oil
  • 2 2/3 handfuls of cobnuts

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Turbot

Fennel croquettes

Pernod velouté

To plate

Comments ()

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...