Wild Turbot, Haricots Blancs, Chantrelles, Langoustine, Cos Lettuce & Langoustine Gravy

Recipe by Steve Smith – Executive Head Chef – The Burlington at The Devonshire Arms, Bolton Abbey

Method

Wild Turbot

  1. The turbot is skinned and filleted, quickly sautéed and then lightly roasted.
  2. Finish with a butter emulsion.

Langoustines

  1. Poach in own stock with butter.

Stock

  1. Stock is made with langoustines shells and tail pieces which are de-glazed with wine and butter, a little veal as the meat juices work well with the turbot.

Recommended Wine

Argiolas Costamolina Vermentino 2005, Sardinia, Italy

Ingredients

  • Wild Turbot
  • Haricots Blancs
  • Chantrelles
  • Langoustines
  • Cos Lettuce

About the Ingredients

  • Wild turbot caught off the Blackpool coast and sold through the Fleetwood fish market
  • If unavailable then supplied from Brixton or West coast of Scotland but if local is available then that is preference
  • Turbot is at its best in winter when the water is colder
  • Langoustines are from the West coast of Scotland
 

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