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

Serves 8

INGREDIENTS

50g black quinoa

For the Light Celeriac Puree

500g celeriac, peeled and thinly sliced

125g milk

125g double cream

1 tsp Soy Lecithin powder

For the Dark Celeriac Puree

500g celeriac, peeled and thinly sliced

2 tbsp olive oil

100g butter

100ml cream

50ml milk

For the Beurre Noisette

100g unsalted butter, cold but diced

1 small bunch of chives, finely sliced

1 lemon, juiced

8 x 75g pieces of Turbot

To Garnish

1 bulb fennel

  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!

About the Author

Marianne Lumb’s culinary journey began 30 years ago at her home in Leicestershire where she helped her mother prepare the family meals and inherited her love of food from her father. After training, she was employed by Michelin-starred restaurant Gravetye, during which time she also worked as a private chef with much success. Marianne has cooked in restaurants all over the world and her time spent living abroad has diversified and developed her skills whilst broadening her knowledge on her speciality – seasonal food. On top of her career as a chef, Marianne is an admired teacher at Leiths School of Food and Wine, has produced her first book Kitchen Knife Skills and in September 2013 opened her restaurant, Marianne, which one-month later saw her crowned ‘London Restaurant Festival Chef of the Year’.

Marianne Lumb
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