By Theo Clench from the One Michelin Star restaurant Cycene, a roasted turbot fillet served with a lettuce sauce and savoury caramel sauce made from the fish bone. Freshness and richness appear on opposite sides of the fish here, but feel free to pick your preferred sauce (or go for both!).
Tip of the chef: The choice of the fish could be versatile, however, turbot is the best, followed by other firm white fish fillet like pollock.
Ingredients for 2:
For the fish
- 1x large turbot fillet 400g or 2x 200g
- 25g softened butter
- Salt to taste
For the lettuce sauce
- 1 piece of of head romain lettuce, finely sliced
- 3 pieces of shallots, finely sliced
- 75g double cream
- 75g water
- 10g salt
For the fish bone caramel
- 1kg of fish bones
- 1 piece of brown onion
- 2 pieces of carrot
- 1 piece of leek
- 1 sticks of celery
- 10 berries of black peppercorn
- 4 pieces of tomato
- 100g red miso
- 50g dried shiitake mushroom
- 200ml cooking sake
- 1L of water
- 100g of sugar
Method:
- Make the lettuce sauce: add shallots to a saucepan with melted butter, sweat off until soft without caramelising. Add lettuce to pan, turning the heat to cook quickly and preventing the lettuce from discolouring. Once wilted, add the water and cream. Being to a boil and remove from he heat, blend in a food processor pass through a sieve and chill over ice.
- Prepare the fish bone caramel: cut up the fish bones finely and roast in the oven at 180C until dark and golden. Cut up the onions, carrots, leeks and celerty and roast off in a pan with a little oil until dark and caramelised, add roasted fish bones, water, miso, shiitake, sake and tomato and simmer for 40mins. Pass through a fine sieve and reserve the stock. Once the stock is finished, make a dark caramel with sugar, pour the fish stock onto the caramel, and reduce to the desired consistency.
- Cook the fish and serve: portion the turbot into 4 pieces, rub the flesh of each portion with sorted butter and season. Place on baking paper and bake in the oven at 160C for 8-12minutes. Season again once cooked. Reheat the lettuce sauce before serving. Place fish in the middle of the plate, dipping the lettuce sauce and the caramel over each side.
- Enjoy!
