insideKENT Magazine Issue 97 - April 2020 | Page 70

FOOD+DRINK
EASTER EATS CONT.
Fillet of Turbot with Baby Leeks,
Broad Beans and Morels
Salted Caramel Hot Cross Buns
Recipe by shakenudder.com
Recipe by John Williams, executive chef at The Ritz, for maldonsalt.co.uk
These sweet and sticky hot cross
buns use Shaken Udder Salted
Caramel Milkshake instead of milk
and chocolate chips in place of
raisins to create a luxurious take
on an Easter classic!
Serves: 10
Prep time: 1 1/2 hours
Cook time: 12 minutes
Ingredients
• 500g pack white bread mix
• 50g butter
• 50g golden caster sugar
• 100g milk chocolate chips
• 200ml Shaken Udder Salted
Caramel Milkshake (330ml
bottles available from Tesco,
Waitrose and Ocado)
• 100ml water
• 100ml milk
• 1 large egg
Serves: 4
Ingredients:
For the fish:
• 4x 150g thick fillets of turbot
• Maldon sea salt
• 40ml olive oil
• 40g butter
For the sauce:
• 50g shallots
• 2 sticks celery, trimmed
• 40 celeriac
• 1 medium leek
• 100g butter
• Half a bottle of champagne
• 25ml excellent chicken stock
• 50ml excellent vegetable stock
• 200ml double cream
For the cauliflower puree:
• Half a cauliflower
• 500ml milk
• 50g butter
• 100ml cream
To serve:
• 24 baby leeks
• 300ml chicken stock
• 50g butter
• Maldon salt and pepper to taste
• 16 large morels
• 60g broad beans, cooked and shelled
• 200g cauliflower cream purée
Method:
1. Begin with the sauce. Finely chop
the shallots, celery, celeriac and leek.
Melt the butter in a pan over a
medium heat and sweat the vegetables
for a few minutes until they are soft
70
but have not coloured up. Add the
Champagne, bring to the boil and
reduce the liquid until almost syrup-
like in consistency. Then add the stocks
to the pan and reduce the heat and
simmer for 5-10 minutes. Pass the
sauce through a fine sieve into a clean
saucepan, season with pepper and
Maldon salt and finish with the juice
of half a lemon. Keep it warm.
2. For the cauliflower purée, cook the
cauliflower in the milk and enough
water to cover until it is tender. Drain
it thoroughly, then put it in a liquidiser
with the cream, butter and seasoning.
Blend to a smooth purée, season to
taste and keep warm.
3. Cut the fish fillets into squares and
season with Maldon salt, Sauté the
fish in olive oil and butter until golden
brown and just cooked. While the fish
is cooking, cut the baby leeks down
to 5cm long and cook them briefly in
the chicken stock with butter, pepper
and Maldon salt. Remove the stalks
from the morels and sauté the tops in
butter; add a little stock or consommé
to braise them until tender.
4. To serve, spoon the cauliflower
puree onto the centre of each plate.
Dress the turbot on top, then place
the leeks and shelled broad beans on
top, and the morels on top of them.
Now add the sauce - either drizzle it
elegantly over the dish, or aerate it
with a Bamix and spoon the resulting
foam over the fish.
5. Serve immediately.
For the crosses & decoration:
• 3 tbsps plain flour
• 2 tbsps water
• Golden syrup, melted, for
brushing
Method:
1. Tip the bread mix into a bowl
and stir in the sugar. Rub in the
butter with your fingertips, then
add the chocolate chips.
2. In a measuring jug, pour in the
milkshake and water, then beat in
the egg and transfer onto the dried
ingredients. Mix to a very moist
dough (the wetter the better).
3. Leave for 5 minutes then cut into
10 equal pieces and roughly shape
into buns with oiled hands (this
helps to stop the mixture sticking
too much – try not to use extra
flour as it will toughen the dough).
4. Space the buns apart on 2
greased baking sheets and cover
loosely with cling film. Leave the
buns in a warm room until they've
risen to about half the size again
(this will take anything from 45
minutes to 1 1/4 hours, depending
on how warm and moist the
environment is).
5. When the buns are risen, heat
the oven to 220ºC/fan 200ºC/Gas
Mark 7 and make the crosses. Mix
the flour with the water to make a
paste. Pour into a plastic food bag
and make a tiny nick in one of the
corners. Pipe crosses on each bun.
6. Bake for 12-15 minutes until
risen and golden. Brush with golden
syrup. The buns will keep fresh for
a day, and after that are best
toasted.