Pan-Roasted Turbot with Verjus Sauce Recipe
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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Cooking tools:
- Whisk
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 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
- 1 nori sheet
- 10g of dill
- 10g of chives
- 5g of parsley
- 1/2 lemon, juiced
- salt
- 100ml of vegetable oil
- 2 leeks
- 200g of butter
- 200ml of fish stock
- 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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