Cornish turbot, Marchand de Vin sauce, bone marrow and celery

Claude Bosi's turbot recipe pairs the delicious, delicate white flesh of this widely revered fish with a classic French Marchand de Vin sauce. Accompanied by a beautifully smooth celeriac purée laced with mustard, this turbot dish really shines the spotlight on this fantastic flat fish.

First published in 2015





Bone marrow

Marchand de Vin sauce

Celeriac and mustard purée

To serve


  • Muslin cloth
  • Water bath
  • Vacuum bags
  • Bar sealer
  • Blender


To begin, add the bone to a tub of salted water and place in the fridge for 1–2 days
  • 1 piece of bone marrow, small
  • salt
Remove from the water and carefully push the bone marrow out of the bone. Bring a pan of salted water to the boil with the thyme, garlic and bay, add the bone marrow and poach gently for 1–2 minutes, until slightly translucent. Place in the fridge to set
Chop the turbot bones to roughly the same size. In a large pan, caramelise the bones in a dash of oil
When browned, deglaze the pan with 1 bottle of wine and scrape the bottom of the pan. Reduce to a syrup and repeat with the second bottle of wine
When reduced, add the chicken stock and bring to a simmer. Skim the sauce and pass through a muslin cloth
  • 400ml of brown chicken stock
In a separate pan, reduce the third bottle of wine until it reaches a syrup consistency
Add the red wine reduction to the passed sauce, stir in the butter and finish with the thyme. Season and leave to infuse
Preheat a water bath to 85°C
Peel and dice the celeriac and place in a vacuum bag with a knob of butter and a little salt. Seal and cook in the water bath for 45 minutes, or until soft
Once cooked, blend to a smooth consistency. Weigh the purée and whisk in 1.5% of the weight of English mustard powder
Heat a dash of oil in a frying pan over a medium heat. Season the turbot fillets and cook skin-side down for about 4 minutes until golden brown. Turn the fillets over and cook for a further minute
Remove the bone marrow from the fridge and finely dice. Weigh out 40g for the garnish
Serve the fillets garnished with bone marrow, croutons, thyme leaves, chives and lemon zest. Place quenelles of the celeriac and mustard purée onto the plate and top with celery leaves. Finish with the Marchand de Vin sauce
First published in 2015

A legend amongst his peers and known for combining highly skilled classical techniques with the world’s best produce, Claude Bosi is one of the best chefs in the UK today.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more