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Boudin of turbot and scallop, grilled leek, turbot buerre blanc

Serves 4
Prep time:30 mins
Cooking time: 1 hour plus resting

Turbot and scallop mousse

1 fresh small turbot
125g king scallop meat
1 ½ egg whites
90ml double cream
75g coarse sea salt

Turbot beurre blanc

Reserved turbot bones
1 small banana shallot, diced
2 sprigs of thyme
50ml white wine
125g unsalted butter
Stuffed leek
4 large leeks
6 violet potatoes
60g kaolin (Edible clay)
40g powdered lactose
1g squid ink
16 micro carrots
16 micro turnips
50g enoki mushrooms
100g samphire
8 quails eggs
30ml white wine vinegar
50g unsalted butter

Small bunch of viola flowers, picked
Small bunch of borage flowers, picked
Small bunch of sea purslane, picked
1 jar of salmon eggs
Pre heat a waterbath to 48C and an oven to 50C
Turbot and scallop mousse
1) Fillet the turbot by lying the fish flat on a chopping board and running a flexible
filleting knife along the back, just off centre from the middle. Carefully remove the 2
fillets, turn the fish over and repeat the process.
2) Chop up the bones roughly to a 2 inch dice and reserve.
3) Lay the fillets on a tray and liberally sprinkle the sea salt over, turn the fillets over,
and repeat the process on the other side.
4) Cover and put in the fridge for one hour.
5) Meanwhile, make the scallop mousse by putting the scallops in a food processor
with the egg whites and blend until a smooth paste is formed.
6) Add the cream and blend again for no longer than 20 seconds otherwise the
mousse will split.
7) Put into a bowl and cover until needed.
8) Remove the turbot from the salt and wash in cold water
9) Leave to soak for a few minutes and wash again and dry the fish completely
10) Roll out a double layer of clingfilm on a flat surface. Take some of the mousse
mixture and spread it over the clingfilm in a square, large enough to cover the fish.
11) Put the fish on top, and roll the clingfilm over the fish and keep rolling until the
fish looks like a sausage. Tightly tie both ends of the clingfilm, making sure there are
no air pockets and the roll feels firm. Repeat for the other fillets.
12) Poach the boudins in a waterbath set at 48 degrees for 15 minutes and refresh in
iced water.
Increase the waterbath temperature to 55 degrees.
Once up to temperature, poach the turbot for a second time in the 55 degree C
waterbath for 15 minutes. Remove to rest for 5 minutes. Remove cling film and

Turbot beurre blanc

1) Heat a pan large enough to hold the bones
2) Add 50g of butter and when it starts to foam, add the diced shallot and thyme
and cook without colouring for 2 minutes
3) Add the fish bones and cook until lightly roasted (around 10 minutes), stirring
4) Add the white wine and allow to reduce until it almost boils dry, and add just
enough water to cover the bones and bring to the boil
5) Reduce to a simmer and cook out for 20 minutes, skimming the froth from the
surface occasionally
6) Strain the stock through a fine sieve, getting as much liquid as possible. Return to
a clean pan, then place onto a high heat to reduce until about a quarter of the
original volume remains (around 20 minutes)
7) Remove from the heat and allow to cool
Stuffed leek
1) Peel the carrots and turnips and separately blanch in boiling salted water for a
couple of minutes until just cooked. Refresh in iced water
2) Peel the violet potatoes and cook in boiling salted water until cooked through
3) Remove from the water and set aside to cool.
4) The potatoes will be coated in edible clay to resemble little stones. To make this,
mix together the kaolin, lactose, and squid ink, slowly add 80g of cold water and
whisk until smooth, allow to rest for an hour, where it will thicken slightly
5) Heat the oven to 50 degrees C, leaving the door open slightly
6) Break the potatoes into 2, so they resemble rocks, and stick a cocktail stick into
them, then dip in the clay mixture.
7) Insert the cocktail sticks into a piece of Styrofoam with the potatoes suspended
in the air, then cook in the low oven until the surface appears dry (about 45-50
8) Remove the potatoes from the cocktail sticks and set aside
9) Bring a pan of water to a simmer,
10) Crack the quails eggs into a bowl and add the white wine vinegar and carefully
pour into a pan of simmering water. Allow to poach for a minute or until the yolk
is runny. Place immediately into ice water to stop the cooking process, peel the
shell off the eggs and leave in the water until needed.
11) Remove the green part from the leek and trim the bottom, leaving you with the
white part only
12) Heat up a chargrill pan until very hot, lightly drizzle the leek in vegetable oil,
season with salt and put on the chargrill, turning occasionally, until it starts to
blacken on the outside, almost to the point of burning.
13) Remove, allow to cool, then very carefully run a small knife down the length of
each leek, leaving the 2 ends intact. Carefully remove the innards from the leek,
leaving a 5mm thickness, leaving you with an “envelope” ready for stuffing.
14) Make a buerre monte to heat the vegetables, quails eggs, samphire and enoki
mushrooms in. Place a splash of water in a pan and heat, whisking in pieces of
butter until emulsified, making sure that it doesn’t get too hot or it will split.
Season and keep warm.
15) Finish the buerre blanc by heating the reduced stock and slowly whisking in the
butter until emulsified.
16) Place the carrots, turnips, samphire, enoki mushrooms and quails eggs into the
buerre blanc and gently warm through, remove from the sauce, gently patting

Plating up method
1) Reheat the leeks in the oven until warmed through. Place the leek off centre on
a large plate, and stuff the cavity randomly with the vegetables, potatoes and
quails eggs.
2) Place the borage, viola flowers, sea purslane and salmon eggs over and in
between the vegetables
3) Place the turbot the side of the leek
4) Pour the sauce in a jug and over the turbot