Baked Fillet of Cornish Turbot, Vinaigrette of Brown Shrimps, Seaweed and Dill Béarnaise - James Mar
Baked Fillet of Cornish Turbot, Vinaigrette of Brown Shrimps, Seaweed and Dill Béarnaise from John Hooker. The best of the season!
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Ingredients
- 1 Cornish turbot 3-4 kg, filleted
- 100ml white wine
- 75g butter
- 100g beurre noisette
- 1 lemon
- 100g brown shrimps
- 500ml brown chicken stock
- 300ml roasted fish stock
- 75ml shellfish oil
- 10g capers
- Pinch of chopped chives
- 2 whole, long shallots, peeled and finely chopped
- 150ml white wine
- 150ml white wine vinegar
- 60g egg yolk
- Tablespoon of the shallot reduction
- 30ml white wine
- 250g clarified butter
- 50g chopped dill
- 25g powdered dried seaweed
- Squeeze of Lemon juice
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