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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

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

Ingredients

Metric

Imperial

  • Turbot

  • Fennel croquettes

  • Pernod velouté

  • To plate

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

     
     

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