Baked turbot with cider butter sauce and sea vegetables
This turbot recipe with cider butter sauce from Nicholas Balfe layers flavours of the sea, using sea vegetables, seaweed and - of course - fresh whole turbot. It's best made with as wide a variety of sea vegetables as you can find. Alexander stems, sea beet, sea purslane and sea kale are all great options.
Ingredients
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Imperial
For the cider butter sauce
- 10g of dried wakame
- 250ml of white wine vinegar
- 5 banana shallots, finely chopped
- 5 garlic cloves, finely chopped
- 1 dash of vegetable oil
- 500ml of dry cider
- 50ml of double cream
- 500g of butter, chilled, 1cm dice
- 250g of crème fraîche
- 20g of fresh chives, finely chopped
- 30g of fresh chervil, finely chopped
- 1 pinch of smoked salt
- 50ml of cider vinegar
Baked turbot
To serve
- sea vegetables, such as Alexander stems, sea beet, sea purslane, sea kale
- olive oil
- lemon juice
- salt
Method
Make the seaweed vinegar by rehydrating the wakame in the white wine vinegar for 10 minutes, or until it is soft
- 10g of dried wakame
- 250ml of white wine vinegar
Once the seaweed has rehydrated, strain it out, reserving the infused vinegar and rehydrated wakame
Gently sweat down the shallots and garlic in a knob of butter and a little oil until softened but not coloured
- 5 banana shallots, finely chopped
- 5 garlic cloves, finely chopped
- butter, as needed
- 1 dash of vegetable oil
Add the dry cider and 200ml seaweed vinegar, and reduce by two thirds over a medium heat
- 500ml of dry cider
Reduce the heat to its lowest setting, then add the double cream. Whisk in the butter, one cube at a time, until a thick, viscous consistency is reached
- 50ml of double cream
- 500g of butter, chilled, 1cm dice
Finely chop 50g of the rehydrated wakame
Add the crème fraîche, chopped herbs and rehydrated wakame, season with smoked sea salt and cider vinegar and set aside in a warm place until needed
- 250g of crème fraîche
- 20g of fresh chives, finely chopped
- 30g of fresh chervil, finely chopped
- 1 pinch of smoked salt
- 50ml of cider vinegar
Preheat the oven to 150°C/gas mark 2
Season the turbot fillets on all sides, place on a baking tray with a piece of parchment paper underneath
- 1 turbot, broken down into 150g fillets, off the bone, skin on
Remove from the oven and leave to rest for 2 minutes before carefully removing the skin
Meanwhile, blanch the sea vegetables. Bring a large pot of water to a boil and cook each one until just tender
- sea vegetables, such as Alexander stems, sea beet, sea purslane, sea kale
Strain, and lightly sear the vegetables in a hot pan or plancha with a little oil. Dress with lemon juice, olive oil and salt
- olive oil
- lemon juice
- salt
Transfer the fish and vegetables to a serving plate, spoon over the sauce and serve immediately
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