Turbot poached in red wine with pommes purée
Gordon's turbot has been on the menu since he opened the doors to his first restaurant, and with good reason, too
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
Gluten-free
- To make the sauce, pour the red wine into a wide saucepan and bring it to the boil. Then turn down the heat and simmer until the wine is reduced by half. Add 100ml water to it. Once you have poached the fish in this it will take on some flavour from the fish as well.
- Pommes purée should be silky smooth and the best way to achieve this is by pushing the potatoes through a mouli or potato ricer - otherwise mash it very well. Bring the potatoes to the boil in salted water and then simmer until tender - about 12-15 minutes. Drain, cool slightly and then peel. Mash. Gently heat the double cream and butter together and beat it into the potato. Season well. If the purée seems a little heavy, then you can stir through 1 tbsp of crème fraîche to lighten it. Keep warm.
- Heat a little oil in a frying pan and add the drained salsify. Fry, tossing every now and then until golden and cooked through. Tip onto a plate. Add a little more oil and the girolles (my favourite Scottish mushroom), then add a squeeze of lemon - to stop them turning too brown - and cook, tossing until they are cooked through.
- Season the fish well, and I mean well as half of the seasoning will slide into the wine as it cooks. Put the fish into the wine reduction, making sure it is covered, and bring back to the boil. Turn off the heat and leave the fish in the wine until you need it - about 10 minutes. Cooking it slowly will help stop it from drying out.
- To finish the dish as an alternative to spinach or another winter green, I'm using the stronger, outer leaves of a baby gem lettuce and briefly cooking them. Before you cook them, spoon over the garlic and 1 tbsp of the shallot confit. Put a little olive oil in a frying pan, add the lettuce leaves and fry briefly. Reheat the mushrooms and salsify by tossing them through a hot pan. Spoon some pommes purée onto the centre of 4 plates and top each with a lettuce leaf. Spoon around some mushrooms and salsify. Put a piece of fish on top of each lettuce leaf. Now quickly bring the sauce back to the boil, add 2 tbsp shallot confit and a few cubes of butter and bubble everything together. Spoon a generous amount of sauce over the fish.
Cooking fish in wine
'It may seem strange to cook fish in red wine but the resulting flavour is extraordinary. It wouldn't work with a delicate fish or an oily fish, but if you can't track down turbot then try a robust fish like brill or cod (sustainably caught of course)'
Recipe from olive magazine, November 2005.
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http://www.bbcgoodfood.com/recipes/9866/
http://www.bbcgoodfood.com/recipes/9866/
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Ingredients
- 1 bottle light red wine , such as Beaujolais
- 750g ratte potatoes , skins left on
- 142ml carton double cream
- 50g butter , cut into cubes
- olive oil
- 2 salsify , peeled, cut into batons and soaked in water with a squeeze of lemon , drained
- 125g girolles , washed and dried
- 4 x 120g pieces turbot , skin removed
- 4 sturdy Baby Gem lettuce leaves, outer ones
- 1 garlic clove , crushed
- 3 tbsp shallots confit, made by frying 4 finely chopped shallots in 25g butter until soft and sweet
- butter for finishing
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
Gluten-free
Ingredients
- 1 bottle light red wine , such as Beaujolais
- 750g ratte potatoes , skins left on
- 142ml carton double cream
- 50g butter , cut into cubes
- olive oil
- 2 salsify , peeled, cut into batons and soaked in water with a squeeze of lemon , drained
- 125g girolles , washed and dried
- 4 x 120g pieces turbot , skin removed
- 4 sturdy Baby Gem lettuce leaves, outer ones
- 1 garlic clove , crushed
- 3 tbsp shallots confit, made by frying 4 finely chopped shallots in 25g butter until soft and sweet
- butter for finishing
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01 September 2011
madge rated and commented on this recipe
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