Turbot Poached in Celeriac with Fennel, Black Quinoa & Beurre Noisette

A buttery beurre noisette, creates the perfect balance between soft and sharp, whilst the slight acidity of the celeriac poaches the Turbot to perfection

1. Soak the quinoa in enough cold water to cover for 15 minutes, then transfer to a solid steam container and cook on 100°C for 20 minutes. When finished, allow to dry on a tray lined with a j-cloth.

2. Meanwhile, make the white celeriac puree by placing all the ingredients into a large vacuum bag, vacuum flat and then steam for 45 minutes at on 85°C until just soft. Then blitz everything until a very smooth puree.

3. Make the dark celeriac puree by heating a heavy based pan until very hot, then add the sliced celeriac with the olive oil and stir fry very quickly so that the celeriac colours to golden brown which will take at least 10 minutes. Then, add the butter and ensure it colours to a nut brown. Turn the heat down and carry on cooking slowly, until all of the moisture has gone, and the celeriac flavour has concentrated and it is soft to the bite. Transfer to a food processor and blitz to a very fine puree, season and set aside.

4. Make the beurre noisette, heat a small metal pan until very hot and throw in the cold, diced butter. Allow to melt whisking all the time until the butter turns a nut brown, pour into a small pan, don’t leave behind all of the beautiful dark solids. Set aside.

5. Place each turbot portion in a small vac pack bag. Take half of the white celeriac puree and let down with a little milk to a double cream consistency. Pour over the turbot and vacuum pack tightly.

6. Place the other half of the celeriac puree into a pan, let down with a little milk and water, and add a teaspoon of soy lecithin. Blitz using a blender and season.

7. Quarter the fennel lengthways and slice very thinly on a mandolene, to make ‘wings’ and transfer to some iced water.

8. When ready to serve, heat the beurre noisette and add some lemon juice, chives and the patted dry quinoa. Steam the turbot at 75°C for 3 minutes. Arrange some dark celeriac puree onto each plate. Top with the turbot, spoon over some beurre noisette. Blitz the warmed white celeriac foam with a blender and spoon over the fish. Finish with the fennel ‘wings’ and serve immediately.

Food Tip: The beurre noissette is a very useful sauce to master but don’t use a non-stick pan to make it. Use a small metal pan, with a sauce whisk, whisking all the time to ensure an even, nut-brown colour. Don’t leave behind the dark solids – this is the best flavour!