Pan-Roasted Turbot with Verjus Sauce Recipe

Pan roast turbot with braised leeks and verjus sauce

Main
easy
6
45 minutes

PT45M

Colin McGurran serves perfectly cooked turbot with a verjus and raisin sauce, sweet braised leeks and nori dressing in this stunning dinner party dish.

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Ingredients

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Metric

Imperial

Turbot

500g of turbot, wild, cut into four even portions
4 knobs of butter
1 lemon, halved
1 dash of oil
fronds of fresh dill, to garnish

Herb and nori dressing

1 nori sheet
10g of dill
10g of chives
5g of parsley
1/2 lemon, juiced
salt
100ml of vegetable oil

Braised leeks

2 leeks
200g of butter
200ml of fish stock
salt

Verjus sauce

1 tbsp of banana shallot, finely diced
170ml of verjus du Perigord
170ml of fish stock
450g of butter, diced
1 tbsp of cucumber, deseeded and finely diced
1 tbsp of golden sultanas, soaked in ver jus overnight
1 tbsp of dill, chopped

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Blender

Cut the leeks into 8 3cm long pieces. Place the leeks into a pan along with the stock, butter and a pinch of salt. Gently poach for around 15–20 minutes or until soft but not mushy

Remove the outer layers of each piece of leek and discard then set aside the pan ready to re-heat later

Place the nori sheet into a blender and blitz to a powder

1 nori sheet

Blanch the dill, chives and parsley in boiling water then plunge into iced water. Squeeze out as much water as you can, then add to the blender with the nori. Add the oil, lemon juice and a pinch of salt and blitz for 1 minute on high until smooth. Pour the dressing into a bowl and set over ice to chill as quickly as possible

10g of dill
10g of chives
5g of parsley
1/2 lemon, juiced
salt
100ml of vegetable oil

Make the verjus sauce by sweating the shallot down in a little oil with no colour. Add the verjus and fish stock to the pan and reduce by half

1 tbsp of banana shallot, finely diced
170ml of verjus du Perigord
170ml of fish stock

While the verjus stock is simmering, whisk in the cubed butter, one piece at a time, until the sauce is thick and glossy – the sauce might not take all of the butter. Keep the sauce warm until ready to serve to prevent the sauce from splitting. Squeeze the excess verjus from the sultanas and add these to the sauce. Just before serving, stir in the cucumber and dill

450g of butter, diced
1 tbsp of cucumber, deseeded and finely diced
1 tbsp of golden sultanas, soaked in ver jus overnight
1 tbsp of dill, chopped

To cook the turbot, preheat the oven to 160°C/140°C fan and cut the turbot into 4 equal-sized pieces

Place an ovenproof, non-stick pan on a medium heat. Once the pan is hot, add a little oil and add the turbot, skin-side down. Cook the fish until it is half-cooked – this should take around 3–4 minutes. Add the butter and place in the oven for 2 minutes

1 dash of oil
500g of turbot, wild, cut into four even portions
4 knobs of butter

Remove from the oven and squeeze over the lemon juice. Carefully lift the fish out of the pan, remove the skin and set aside in a warm place

1 lemon, halved

To finish the dish, reheat the leek in the emulsion for 2 minutes until hot, and gently warm the sauce. Place the turbot in the centre of the plate with the braised leeks around it. Spoon over the sauce, drizzle over the dressing and garnish with dill fronds

fronds of fresh dill, to garnish

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Colin McGurran

Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.