Turbot Poached in Red Wine with Bourguignon Garnish - James Martin Chef

Name: Turbot Poached in Red Wine with Bourguignon Garnish - James Martin Chef
Ingredients: 200g piece of streaky bacon, skin removed; 75cl bottle red wine; 1 bay leaf; 1 garlic clove, peeled and sliced; 2 black peppercorns; 100ml chicken stock; 750g Desirée potatoes; 150ml double cream; 200ml milk, warmed; 85g unsalted butter, diced, chilled; Sea salt and freshly ground pepper; 24 baby onions, peeled but left whole; 30g unsalted butter; 2 sprigs of thyme; Sea salt; 4 skinned, boneless portions of Turbot; A knob of unsalted butter for cooking; 300g mixed wild mushrooms (girolles, trompettes, baby ceps); 80g spinach, wilted and seasoned; 100ml red wine sauce, warmed; Put the bacon into a vacuum-pack bag and vacuum-seal on full pressure. Immerse in a water-bath at 72°C and cook for 12 hours.; Once cooled, remove the bacon from the bag and clean away any jellied ham stock. Cut the bacon into lardons and set aside until required.; When ready to serve, simply add the lardons to a hot non-stick frying pan and fry until caramelised and crisp.; Pass the liquor through a fine chinois into a wide deep-sided pan and keep at 70°C for poaching; Preheat the oven to 200°C/Fan 180°C/Gas 6. Bake the potatoes in the oven for about 1 hour until soft.; Meanwhile, pour the cream into a saucepan and simmer to reduce by half; keep warm.; When the potatoes are cool enough to handle, halve them and scoop out the flesh from the skins.; Pass the potato flesh through a drum sieve into a pan and beat in the warm cream and milk. Beat in the diced butter and season with salt and pepper to taste.; Heat the pomme purée through when you are ready to serve; Put the baby onions into a vacuum pack bag and add the butter, thyme sprigs and a pinch of salt. Seal, then pop it into a steamer at 100°C for 8 minutes.

www.jamesmartinchef.co.uk

This recipe is a trademark dish from Tom Kerridge's Restaurant. Halibut, Brill and Monkfish all work brilliantly with this recipe!

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Ingredients

200g piece of streaky bacon, skin removed
75cl bottle red wine
1 bay leaf
1 garlic clove, peeled and sliced
2 black peppercorns
100ml chicken stock
750g Desirée potatoes
150ml double cream
200ml milk, warmed
85g unsalted butter, diced, chilled
Sea salt and freshly ground pepper
24 baby onions, peeled but left whole
30g unsalted butter
2 sprigs of thyme
Sea salt
4 skinned, boneless portions of Turbot
A knob of unsalted butter for cooking
300g mixed wild mushrooms (girolles, trompettes, baby ceps)
80g spinach, wilted and seasoned
100ml red wine sauce, warmed
Put the bacon into a vacuum-pack bag and vacuum-seal on full pressure. Immerse in a water-bath at 72°C and cook for 12 hours.
Once cooled, remove the bacon from the bag and clean away any jellied ham stock. Cut the bacon into lardons and set aside until required.
When ready to serve, simply add the lardons to a hot non-stick frying pan and fry until caramelised and crisp.
Pass the liquor through a fine chinois into a wide deep-sided pan and keep at 70°C for poaching
Preheat the oven to 200°C/Fan 180°C/Gas 6. Bake the potatoes in the oven for about 1 hour until soft.
Meanwhile, pour the cream into a saucepan and simmer to reduce by half; keep warm.
When the potatoes are cool enough to handle, halve them and scoop out the flesh from the skins.
Pass the potato flesh through a drum sieve into a pan and beat in the warm cream and milk. Beat in the diced butter and season with salt and pepper to taste.
Heat the pomme purée through when you are ready to serve
Put the baby onions into a vacuum pack bag and add the butter, thyme sprigs and a pinch of salt. Seal, then pop it into a steamer at 100°C for 8 minutes.
Once cooked, remove the bag from the steamer and immerse in a bowl of iced water to quickly cool and refresh the onions.
Open the bag and tip the baby onions into a container. Set aside until ready to serve.
Place the baby onions, lardons and wild mushrooms around the fish, then ladle the poaching liquor over them. Glaze the fish with the hot red wine sauce and serve, with pomme purée on the side.