Poached turbot with fennel velouté


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Fennel velouté

  • 250g of fennel, diced
  • 15g of butter
  • 15g of shallots, peeled and sliced
  • 15g of plain flour
  • 500ml of fish stock, chicken stock or vegetable stock (cold)
  • 35g of double cream
  • fennel fronds
  • salt
  • pepper

Buttery spring cabbage with shallots and garlic

To serve

To begin, make the velouté. Melt the butter in a heavy-based saucepan over a moderate heat, add the shallot and the 250g diced fennel and sauté until the shallot and fennel are softened but not coloured
  • 15g of butter
  • 15g of shallots, peeled and sliced
  • 250g of fennel, 250g diced for the velouté, the remaining 100g finely diced for garnish
Add the flour and, stirring continuously, cook for a further 3 minutes. Next whisk in the cold stock then cook the sauce over a low heat for about 10 minutes until nicely thickened, whisking occasionally. Season with salt and freshly ground black pepper to taste
  • 15g of plain flour
  • 500ml of fish stock, chicken stock or vegetable stock (cold)
Transfer to the Vitamix and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend for 20 seconds then reduce the speed to Variable 5 and remove the lid plug
Drizzle in the cream. Secure the lid plug, increase the speed to Variable 10 again and blend for a few seconds. Stop the machine, check the seasoning and set aside while you prepare the other elements
To prepare the cabbage, remove any tough outer leaves from the cabbage, slice in half lengthways and cut out the hard inner core
Bring a large pan of salted water to a rolling boil, add the cabbage and blanch for 2 minutes then drain (you want the cabbage to be a nice vibrant green colour, so plunge into iced water to stop the cooking process)
Finely slice the cabbage, place in a tea towel and squeeze out as much water as you can
Meanwhile, heat the fish stock for the turbot in a wide, shallow pan until just simmering to get ready for poaching
  • 500ml of fish stock
To finish the greens, place a frying pan over a medium heat and add a good splash of olive oil followed by the shallots and garlic. Fry until the shallots are softened but not coloured
Add the cabbage and a good knob of butter, stirring to mix thoroughly and heat right through. Season with salt and a good grinding of black pepper
Add the turbot fillets to the fish stock, remove from the hob and allow them to poach gently in the residual heat for approximately 4 minutes until cooked (it should be opaque all the way through when cooked but still slightly firm). Drain and season with a little salt
To finish the velouté, add the raw, finely diced fennel to a pan and pour the velouté over the top, heating gently until hot (but not boiling). Stir in some chopped fresh fennel fronds for a stronger fennel flavour
Add a little more butter to the cabbage for a luxurious finish and immediately divide between serving bowls. Top with the poached turbot, pour the velouté and diced fennel around the cabbage and finish with some more fennel fronds and a grating of lemon zest
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