Cycene's turbot, lettuce sauce and fish bone caramel recipe
Get the recipe for delicious turbot fillet with two sauces from chef Theo Clench of Michelin-starred Cycene in London.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Kitchen scale
- Stockpot
- Saucepan
- Skillet
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- Romaine lettuce: 1 head
- Banana shallots: 3
- Butter: 75g
- Double cream: 75g
- Water: 75g
- Salt: 10g
- Turbot bones: 1kg (or any flat fish bones)
- Onion: 1. brown
- Carrots: 2
- Leek: 1
- Celery: 1 stick
- Black peppercorns: 10
- Tomatoes: 4 on the vine
- Red miso: 100g
- Shiitake mushrooms: 50g. dried
- Cooking sake: 200g
- Water: 2l
- Sugar: 100g
- Turbot: 1 dark side fillet
- Butter: 25g. softened
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