FOOD + DRINK in THE KITCHEN WITH cont ...
MARC- PIERRE ’ S WILD TURBOT WITH A KENTISH WILD GARLIC VELOUTÉ & ASPARAGUS
Prep Time : 30 mins Cook Time : 30 mins - 1 hour Serves : 4
Ingredients :
For the turbot :
• 75g Cheesemakers of Canterbury Cowslip Butter
• 4 x 200g turbot fillet , pin-boned , skin on
For the wild garlic velouté :
• 2 carrots
• 1 onion
• 2 sticks of celery
• 200g wild garlic leaves
• 100g baby spinach leaves
• 600ml chicken stock , or vegetable stock ( use a good-quality , preferably homemade stock for best results )
• 50ml double cream
• 50g unsalted butter
• 5g sea salt flakes
To serve :
• Wild garlic leaves
• Finely chopped raw wild garlic stem
• Wild garlic flower shoots ( if possible )
• 8 asparagus spears , trimmed
Method :
For the wild garlic velouté : 1 . Finely chop the onion , carrot and celery , and sauté in extra virgin olive oil .
2 . When nice and soft , add the spinach and wild garlic then sweat down gently .
3 . Add stock to the garlic and spinach , then add salt and cook for 3 minutes .
4 . Stir in the double cream , cook for a minute more and then transfer to a blender and blitz until very smooth . Taste , season and keep warm until serving .
TOP TIP : For an extra rich and glossy finish , return the velouté to the pan and whisk in the cold butter .
For the turbot :
1 . Heat a frying pan until hot . Add the butter and the fish , skin-side down . Cook over a medium heat for 2 minutes until the skin is crisp and the fish is cooked two-thirds of the way through . Flip over and cook for another minute , then remove from the heat and leave to rest in a warm place .
For the asparagus : 1 . Fill a medium saucepan halfway with lightly salted water . Bring to a boil .
2 . Prepare the asparagus while the water is heating . Rinse them thoroughly . Break off woody bottoms where it bends .
3 . Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer . Parboil the asparagus for exactly 2 minutes . Drain , add a knob of butter and keep warm .
To serve :
1 . Place a few large spoonfuls of warm wild garlic velouté in the bottom of the serving bowl .
2 . Add the asparagus to the centre of the velouté .
3 . Place the turbot on top of the asparagus and finish with some wild garlic leaves and shoots .
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