Elliot's x Henderson To Home Weekend 3-Course Meal

Elliot's x Henderson To Home Weekend 3-Course Meal


Watch their exec chef Matt unbox your ingredients and take you through the course in this video here.

Start with stracciatella cheese (the creamy heart of a burrata) topped with fresh peas, courgettes & mint oil, served with warm sourdough focaccia. For main, tuck into our succulent pan-roasted wild turbot tranches and handmade tarragon gnocchi caramelised in Elliot's secret fish jus and served with roasted courgette, agrodolce & herbs as a side. Finally, round up with feat by indulging in a delicate Gorgonzola dolce cheese with Elliot's tomato mostarda.

Elliott's has prepped all the essential ingredients, including their amazing fish jus and tomato mostarda, in our weekend meal box for you to order (you'll only need to add some butter, vegetable oil, sea salt and black pepper from your kitchen).

In this video masterclass here, Matt takes Shaun through our main course, sharing his cooking pro tips to make the ultimate turbot steaks and gnocchi in Elliot's dream sauce! Don't forget to pat your fish skin dry!

Ingredients for 2 people

Starter (see picture below)

  • Italian Stracciatella Cheese
  • Peas & Pea Shoots
  • Elliot's Mint Oil
  • Wood-Fired Sourdough Foccacia

Main Course (see picture below)

  • Henderson To Home Turbot Tranches
  • Elliot's Herb Gnocchi
  • Elliot's Fish Jus
  • Roasted Courgettes
  • Fresh Mint & Dill Leaves
  • Agrodolce Onions

Cheese Course (see picture below)

  • Gorgonzola Dolce Latte
  • Elliot's Tomato Mostarda

Good to know: a few bits you'll need to get from your own kitchen

  • Unsalted butter, 40g cut in 6 knobs to pan-fry + 15g cut in 2 chunks for roasting
  • Vegetable Oil, about 4 tbsps
  • Sea Salt & Freshly Ground Black Pepper, to taste
  • Equipment: a large Frying Pan + two Small Oven-proof Dishes



For your starter

1. Begin by preheating your oven to 180°C, then pop the wood-fired foccacia in the oven to warm it up
2. Remove the Stracciatella cheese from its pot and place on a serving plate. In a mixing bowl, empty the bag with the fresh peas and pea shoots, then drizzle with Elliot's mint oil and toss until the peas and shoots are evenly coated with the fragrant oil. Spoon the mint-oil-coated peas and shoots over the prepared Stracciatella cheese. For added flavour, grate a bit of lemon zest before serving.
3. Get your focaccia from the oven and cutting it in four thick slides to serve two with your starter (perfect for dipping) and reserve the others for your cheese & tomato mostarda course.
4. While your foccacia warms up, you can also start prepping key ingredients for your main meal by following step 1 below, so they're ready to cook. You can then enjoy your starter before moving on to your main step

For your main (watch this video masterclass here)

1. Preheat your oven to 180°C and remove the turbot fillets from their bag to pat them dry with a paper or kitchen towel. With skin facing you, lightly oil that side of the fish, then season with salt. Place the courgette chunks in a small oven-proof dish

2. Heat a large pan over medium-low heat with a bit of oil, then add the fillets, skin-side down, sizzling them on low to help preserve the skin. If you start on high heat, the skin will burn off before it gets a nice crisp, so start with a low sizzle. Don't worry if some skin sticks to the pan though, it will add extra texture to your sauce

3. After about 4 minutes, spread the gnocchi in the pan with the fish to brown them lightly for 30 seconds, then add 40g of butter knobs - this adds a nutty flavour and colour to the dish and helps loosen any bits at the bottom of the pan. Let cook for 1 minute, turning the heat down if the butter is browning too much, then grab a spatula and turn your fillets over. Cook for another 2 minutes, basting the fish with the butter and adding a little extra butter if it the butter is browning

4. Finish roasting the fish in the oven, by adding another 15g of butter by checking its temperature is at about 45-50°C with a thermometer or by poking it with a toothpick (if there is no resistance, it's ready for the oven). You can also poke it with a knife to then bring it to your lower lip and if you feel it's warm, you're good go

5. While the fish roasts, empty the fresh herbs and agrodolce in a serving bowl. After 5minutes check your fish is cooked by checking its temperature again is at about 45-50°C, then get the pan from the oven and remove your fish to rest them in a separate dish - Matt's rule of thumb is to treat turbot steaks like meat and rest them for half the time they've been cooking (here it would be about 2-3minutes) before serving.

6. While the fish rests, put the pan with gnocchi back on a low medium heat, scrapping any skin stuck at the bottom and spooning some of the foamy butter off the pan (2-3 tbsps) to baste the resting fish with it. Add 2 knobs of fresh butter (about 10g) in the pan to emulsify your sauce and grab the fish jus bag to pour it in the pan. Let emulsify your sauce for about a minute to get a nice consistency

7. Plate your fish steaks with a spatula in your serving plates, then give your caramelised gnocchi a toss before spooning them around the fish and pouring the sauce on top of your fish. Finish by drizzling with a squeeze of lemon on the fish and mixing your warm courgettes with the herbs & agrodolce to extract flavours.

8. Enjoy your main!


    For your cheese course

    1. Place the generous wedge of Gorgonzola cheese on a serving plate, then the tomato mostarda on the side or drizzle it over the cheese

    2. Enjoy your cheese with the two foccacia slices you reserved!


    We hope you enjoyed discovering new flavours during your 3-course meal, as well as new ways of enjoying our popular turbot tranches. We'll be doing more of these collaborations if you find them a valuable experience.

    Please share your experience by tagging us on Instagram or email at team@hendersonseafood.co.uk

    Turbot steaks in fish jus
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